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Out West Irish Stout

Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 29.6 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Colm McHugh
Rating:

5.00 (1 Review)

Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Friday February 24th 2023

Guinness Clone

by Ben Heath

OG: 1.042 FG: 1.010 ABV: 4.2% IBU: 38

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.3%

IBU (tinseth):

44.2

SRM (morey):

38.3

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Muntons - Pale Ale Malt3 kg Pale Ale Malt	37	3.5	67.4%
1 kg	Flaked Barley1 kg Flaked Barley	32	2.2	22.5%
0.45 kg	Simpsons - Roasted Barley0.45 kg Roasted Barley	28.52	600	10.1%
4.45 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	5.8	Boil	60 min	42.06	87.7%
7 g	East Kent Goldings7 g East Kent Goldings Hops	Pellet	5.8	Boil	10 min	2.13	12.3%
57 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
57 g	East Kent Goldings (Pellet) 57 g East Kent Goldings (Pellet) Hops		44.19	100%
57 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.79 L		Infusion	62 °C	62 °C	60 min
Starting Mash Thickness: 3.1 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 80 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.64 bar Temp: 20 °C CO₂ Level: 2.25 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

Notes

Adjust all brewing water to pH 5.5

Add 1 tsp. calcium chloride to the strike water.

Mash thickness should be 3.1 L/kg

Mash in the pale ale malt and flaked barley at 62 °C and hold for 60 minutes. Begin recirculating, add the roasted barley, then raise the mash temperature to 76 °C. Recirculate for 15 minutes.

Sparge slowly to collect 24.5 L of wort.

Last Updated and Sharing

429

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Brews

Public: Yup, Shared
Last Updated: 2025-05-04 14:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost €	Cost %
Fermentables	€
Steeping Grains (Extract Only)	€
Hops	€
Yeast	€
Other	€
Cost Per Barrel	€ 0.00
Cost Per Pint	€ 0.00
Total Cost	€ 0.00

Discussion about this recipe:

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hired.gooner • 03/03/2023 at 07:40pm

5 of 5

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