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MoNoLoKo Dry Stout (2026)

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.77 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jesus N
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday August 17th 2026
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1.042
1.010
4.2%
32.7
66.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.80 kg Simpsons - Finest Pale Ale Golden Promise2.8 kg Finest Pale Ale Golden Promise 37 4.91 68.3%
0.50 kg Castle Malting - Château Roasted Barley0.5 kg Château Roasted Barley 30 1151.32 12.2%
0.80 kg Flaked Barley0.8 kg Flaked Barley 32 4.37 19.5%
4.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g East Kent Goldings34 g East Kent Goldings Hops Pellet 6.7 Boil 60 min 32.66 100%
34 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.63 ml Lactic acid Water Agt Mash 1 hr.
0.53 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 157 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.34 bar       Temp: 2 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.3 L Infusion 71 °C 65 °C 60 min
17.7 L Fly Sparge 78 °C 78 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 38 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.3
Mash volume with grains 15
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 18.6 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 27.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 20
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Fermentación:

  1. Inocular Wyeast 1084 a 18º.
  2. Fermentar a 18º durante la fase activa.
  3. Cuando disminuya la fermentación, subir progresivamente 18º → 19º → 20º (1º cada 12–24h).
  4. Mantener a 20º hasta FG estable (objetivo 1.010–1.011).
  5. Mantener 48h adicionales a 21º después de alcanzar FG estable (descanso de diacetilo/limpieza).
  6. Cold Crash: bajar progresivamente a 2º y mantener 5-7 días a 2º.
  7. Keg de guarda/servicio: 2º / 0,34 bar / 2,0 vol CO₂ — Set & Forget durante 10–14 días.
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  • Last Updated: 2026-08-18 08:19 UTC