Dry Irish Stout Beer Recipe | All Grain Dry Stout by Ozarks Mountain Brewery | Brewer's Friend
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Dry Irish Stout

155 calories 17 g 12 oz
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Kal
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
Created: Saturday March 1st 2014
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 67.6%
3.50 lb Flaked Barley3.5 lb Flaked Barley 32 2.2 19.7%
1.75 lb United Kingdom - Roasted Barley1.75 lb Roasted Barley 29 550 9.9%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 2.8%
17.75 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5 Boil 60 min 34.44 100%
4 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Temperature -- 148 °F 90 min
13 gal Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 15 min.
Wyeast - Irish Ale 1084
1 Each
Attenuation (avg):
Optimum Temp:
62 - 72 °F
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 530 B cells required
0.00 Yeast Pitch Rate and Starter Calculator

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=51, Mg=10, Na=16, Cl=71, S04=71
(Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg).
1.5 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

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  • Public: Yup, Shared
  • Last Updated: 2014-03-04 05:22 UTC
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