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Danny Boy

Name: Danny Boy
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 5.5 gallons
Cuisine: Homebrewing
Ingredients: 7.5 lb Maris Otter Pale Ale; 2.25 lb Flaked Barley; 18 oz Roasted Barley; 9 oz Chocolate; 0.75 oz Magnum Hops

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Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Doc Farmer
Hop Utilization: 82%
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)

Created: Tuesday December 10th 2024

Irish Stout

by DaveBrews71

OG: 1.044 FG: 1.010 ABV: 4.4% IBU: 32

Jamil's Irish Stout

by jjw2112

OG: 1.043 FG: 1.008 ABV: 4.5% IBU: 39

BCS Dry Irish Stout

by Lazy Dags

OG: 1.046 FG: 1.008 ABV: 5.0% IBU: 35

Original Gravity:

1.052

Final Gravity:

1.011

ABV (standard):

5.4%

IBU (tinseth):

34.0

SRM (morey):

35.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	Bairds - Maris Otter Pale Ale7.5 lb Maris Otter Pale Ale	37.5	2.5	65.6%
2.25 lb	Flaked Barley2.25 lb Flaked Barley	32	2.2	19.7%
18 oz	Briess - Roasted Barley18 oz Roasted Barley	33.1	300	9.8%
9 oz	American - Chocolate9 oz Chocolate	29	350	4.9%
11.44 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops		Pellet	15	Boil	60 min	33.99	100%
0.75 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.58 gal		Strike	162 °F	149 °F	60 min
5.5 gal	sparge to 7.25	Sparge	170 °F	--	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 66 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Irish Moss	Fining	Boil	5 min.
1.25 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
1.68 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.12 psi Temp: 35 °F CO₂ Level: 2.34 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

Chill to 64F before pitching and hold for 4 days.
Increase temp to 66F for another 4 days.
Increase temp to 68F for 8 days or until FG reached.
Cold crash and carb in keg to 8 psi.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-07-20 15:52 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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