Brewer's Friend

Print

stout may 2026

126 calories 12.5 g 350 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23.1 liters (fermentor volume)
Pre Boil Size: 28.8 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 126 calories (Per 350ml)
Carbs: 12.5 g (Per 350ml)
Created: Sunday May 31st 2026
Similar Recipes

R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH

by SE AULD HWAEL

OG: 1.044 FG: 1.009 ABV: 4.6% IBU: 34

1.039
1.009
3.9%
31.9
33.5
5.6
18.95
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Simpsons - Finest Pale Ale Maris Otter3 kg Finest Pale Ale Maris Otter $ 2.00 / lb
$ 13.23 		37 2.6 66.7%
0.80 kg Canada Malting - Toasted Barley Flakes0.8 kg Toasted Barley Flakes $ 5.50 / kg
$ 4.40 		28 1 17.8%
0.20 kg Briess - Blackprinz Malt0.2 kg Blackprinz Malt $ 3.00 / lb
$ 1.32 		25 500 4.4%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley 33 300 11.1%
4.50 kg / $ 18.95
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g East Kent Goldings28.35 g East Kent Goldings Hops Pellet 5 Boil 60 min 16.8 50%
28.35 g Fuggles28.35 g Fuggles Hops Pellet 4.5 Boil 60 min 15.12 50%
56.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirflock Fining Boil 15 min.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
0.50 g Epsom Salt Water Agt Mash 0 min.
4 g Baking Soda Water Agt Mash 0 min.
8 ml Lactic acid Other Bottling 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 1.6 34.8 71.2 41.7 90.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.3 L Strike 72 °C 67 °C 60 min
15.15 L Fly Sparge 77 °C 77 °C 5 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 18.1 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 28.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.1 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 23.1
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Added more filtered water to the sparge water 4 liters.
used all the sparge water . used gravity to run hot wort through the the spike counter flow wort chiller (CFWC) worked quite well with minimum water use. ran about 1 liter / 45 seconds and areated itself with a stream into the plastic primary fermenter.
Plan to ferment at room temp and prime with cornsugar in keg and bottle after.
sparge method undefined. since the Rims is the process to mash and it creates the filter bed. I make the liquor for the mash and the sparge in the Boil Kettle (BK). When mash is complete and the the hot liquour tank (HTL) is used to reach mash out temp in the mash tun. then I run the hot liquor in the BK thru the Rims coil in to the top of the mash tun. I then pump from the Mashtun in to the empty BK, works great because the flter bed is established. I use the hot water in the HLT to rinse the CFWC.
mangrove yeast stale never started pitch one fresh pack of s-04

Last Updated and Sharing
 
22
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-06-02 02:06 UTC