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Dry Stout 3

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.65 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KowNeil
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday May 3rd 2026
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OG: 1.043 FG: 1.010 ABV: 4.4% IBU: 34

1.045
1.008
4.8%
34.3
42.7
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 60%
4 lb Flaked Barley4 lb Flaked Barley 32 2.2 20%
2 lb United Kingdom - Roasted Barley2 lb Roasted Barley 29 550 10%
1 lb Simpsons - Crystal Dark1 lb Crystal Dark 33 120 5%
1 lb Pauls Malt - Light Chocolate - Reliable Lighthouse Light1 lb Light Chocolate - Reliable Lighthouse Light 34 190 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Fuggles4 oz Fuggles Hops Pellet 4.5 Boil 60 min 34.26 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
0.10 ml Phosphoric acid Water Agt Mash 1 hr.
2 each Whirlfloc Fining Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
2 Liters
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
White Labs - Irish Ale Yeast WLP004
Amount:
2 Liters
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
Wyeast - Irish Ale 1084
Amount:
2 Liters
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69 3 27 96 50 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 2 qt/lb 10 40  
Mash volume with grains 11.6 46.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 5.4 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.65 50.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.4 61.6
Equipment Profile Used: System Default
 
Notes

Mash base malt, flaked barley and crystal malt 152F for 60 minutes.
Add dark malts at end of mash and stir.
Ferment at 65 F for 10 days, then condition for 2 - 4 weeks.
Serve on nitro.
If to sour, add 1/2 tsp baking soda.

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  • Last Updated: 2026-05-03 14:57 UTC