Schnad's Stout Beer Recipe | All Grain Irish Stout | Brewer's Friend
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Schnad's Stout

149 calories 15.9 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.83 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Wednesday June 4th 2025
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1.045
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 68.4%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 21.1%
1 lb Simpsons - Roasted Barley1 lb Roasted Barley 28.52 600 10.5%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 39.2 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 162 °F 148 °F 90 min
1 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 7 45 48 62 117
Mash Chemistry and Brewing Water Calculator
"Schnad's Stout" Irish Stout beer recipe by Brewer #425614. All Grain, ABV 4.4%, IBU 39.2, SRM 38.5, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (East Kent Goldings) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2025-07-16 19:17 UTC
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