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Dalleys Dry Irish Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Andrew Dalley
Calories: 181 calories (Per 500ml)
Carbs: 19 g (Per 500ml)

Created: Friday April 11th 2025

Smokey Mountain Stout

by banjo boys brew

OG: 1.049 FG: 1.015 ABV: 4.5% IBU: 35

Original Gravity:

1.039

Final Gravity:

1.010

ABV (standard):

3.8%

IBU (tinseth):

40.0

SRM (morey):

37.9

Mash pH

5.5

Cost $

33.94

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.30 kg	Simpsons - Maris Otter pale2.3 kg Maris Otter pale	$ 3.60 / kg $ 8.28	38	2.4	59.7%
1,100 g	Blue Lake Milling - Rolled Barley1100 g Rolled Barley	$ 0.01 / g $ 11.00	32	1.7	28.6%
150 g	Voyager Craft Malt - Roast Barley150 g Roast Barley	$ 0.01 / g $ 1.50	33.1	609.14	3.9%
300 g	Voyager Craft Malt - Roast Barley300 g Roast Barley - (late mash tun addition)	$ 0.01 / g $ 3.00	33.1	609.14	7.8%
3,850 g / $ 23.78

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
62 g	East Kent Goldings62 g East Kent Goldings Hops	$ 0.07 / g $ 4.46	Pellet	5.801	Boil	30 min	40	100%
62 g / $ 4.46

Show Summary View

Amount	Variety	Cost	IBU	Bill %
62 g	East Kent Goldings (Pellet) 62 g East Kent Goldings (Pellet) Hops	$ 0.07 / g $ 4.46	40	100%
62 g / $ 4.46

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 L	Strike	72 °C	72 °C	5 min
	Infusion	66 °C	66 °C	60 min
12 L	Sparge	77 °C	77 °C	20 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
200 g	Rice hulls	Water Agt	Mash	0 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.50 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.

Yeast

Bluestone Yeast Co. - BSY-A016 Dublin Yeast

Amount:	30 Milliliters	Cost:	$ 0.19 / each $ 5.70
Attenuation (avg):	72%	Flocculation:	High
Optimum Temp:	16 - 22 °C	Starter:	Yes
Fermentation Temp:	16 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 102 B cells required

$ 5.70 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
48.6	1.8	14	56.1	76.7	0
Low alkalinity; low mineral Short duration mash of dark grains negates the need for alkalinity.
Mash Chemistry and Brewing Water Calculator

Notes

Maris Otter: Mill GapSize 1.3mm (setting 5). Roasted Barley: Mill GapSize1.1mm (setting 4). Rolled Barled: Not milled.

Mash the lighter coloured grains and one third of the roasted barley for 60 minutes in low mineral and low alkalinity water, at 66 degrees C. Check pH after 5 minutes.
Add the remainder of the dark grains to the mash for an additional 10 minutes.

Sparge at 77 degrees C. Do not acidify.
Add water to give pre-boil volume of 26 litres.
Boil 60 mins with EK Goldings as indicated.

OG: 1.038; 21 litres. 138x10^9 yeast cells pitched. Wort fully aerated. initial ferment 17 deg C.

Recipe Photos

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Last Updated: 2025-07-25 13:57 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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