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Dry Stout

Name: Dry Stout
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 24 liters
Cuisine: Homebrewing
Ingredients: 3.4 kg Maris Otter; 1.2 kg Flaked Barley; 0.5 kg Roasted Barley

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Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27.8 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 77% (brew house)
Rating:

5.00 (1 Review)

Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)

Created: Monday November 6th 2023

Grandad - Chocolate Stout

by Toombstone

OG: 1.043 FG: 1.011 ABV: 4.3% IBU: 38

Irish Stout

by mstadio@gmail.com

OG: 1.050 FG: 1.009 ABV: 5.4% IBU: 32

Lillo Guinness

by mats dahlstrøm

OG: 1.048 FG: 1.013 ABV: 4.6% IBU: 28

Original Gravity:

1.047

Final Gravity:

1.012

ABV (standard):

4.7%

IBU (tinseth):

34.9

SRM (morey):

37.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.40 kg	Warminster Maltings - Maris Otter3.4 kg Maris Otter	36	3.5	66.7%
1.20 kg	Flaked Barley1.2 kg Flaked Barley	32	2.2	23.5%
0.50 kg	Crisp Malting - Roasted Barley0.5 kg Roasted Barley	31.28	600	9.8%
5.10 kg / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28.4 L		Strike	68 °C	64 °C	60 min
Starting Mash Thickness: 4.6 L/kg Starting Grain Temp: 21 °C

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.75 (M cells / ml / ° P) 490 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.02 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Using some Barke Vienna, a heritage variety more highly kilned than most pilsner malt. Pilsner Urquell has its own maltings, according to reading they kiln according to the old English style, which suggests that their malt is kilned more similarly to English ale malts than to modern pilsner malts (ie darker). Rest at 35-40 C before Double decoction with long decoction boiling times (30-45 minutes) to create that caramel base and darker colour without too much sweetness. Mash in low (62-64 degrees C) for a dry beer. Very soft water, manage mash pH well, around 5.3 for a crisp finish.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-10-13 16:19 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

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