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Irish Plain Porter (Single Stout)

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.91 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Cowan Beer Recipes
Calories: 120 calories (Per 330ml)
Carbs: 13.2 g (Per 330ml)

Created: Sunday June 1st 2025

Original Gravity:

1.039

Final Gravity:

1.011

ABV (standard):

3.8%

IBU (tinseth):

30.1

SRM (morey):

23.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2,600 g	Crisp Malting - Best Ale2600 g Best Ale	$ 0.00 / kg $ 0.00	37.5	3	72.6%
490 g	Flaked Barley490 g Flaked Barley	$ 0.00 / kg $ 0.00	32	2.2	13.7%
310 g	Simpsons - Amber Malt310 g Amber Malt	$ 0.00 / kg $ 0.00	31.8	20.8	8.7%
180 g	Simpsons - Roasted Barley180 g Roasted Barley	$ 0.00 / kg $ 0.00	28.52	600	5%
3,580 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
46 g	Fuggles46 g Fuggles Hops	$ 0.00 / g $ 0.00	Leaf/Whole	4.5	Boil	60 min	30.07	100%
46 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
46 g	Fuggles (Leaf/Whole) 46 g Fuggles (Leaf/Whole) Hops	$ 0.00 / g $ 0.00	30.07	100%
46 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Protafloc	Fining	Mash	10 min.
0.50 tsp	Gypsum	Water Agt	Mash	1 hr.
1.50 tsp	Slaked Lime	Water Agt	Mash	1 hr.
6.22 ml	Lactic acid	Water Agt	Mash	1 hr.
1.18 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 65 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °C CO₂ Level: 1.65 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	6	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Before pitching yeast, draw off one pint of wort. Add a small amount of WLP 645 Brett yeast to this pint, if you can justify the cost. Once fermentation in the main batch is complete, strain this pint and add it to the primary fermenter.

Allow the brew to ferment in the primary fermenter for one month. Bottle without adding priming sugars. Mature the bottles for at least three months before consuming.

For an authentic pour, wait until fermentation is complete and the brew is clear. Transfer the beer from the fermenter into three 1-gallon jars with taps and one 5-litre mini growler. Force carbonate the beer in the mini growler. Do not add sugar to the "flat" beer in the jars. The growler will serve as your "high barrel," while the jars will be your "stale" beer. How to pour a traditional 'pint of Plain' is well demonstrated in old YouTube videos.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-06-03 15:01 UTC

System Default

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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