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Dry Irish Stout

Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 28 gallons (fermentor volume)
Pre Boil Size: 29.76 gallons
Post Boil Size: 28 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Matt
Calories: 137 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)

Created: Monday August 11th 2025

Original Gravity:

1.042

Final Gravity:

1.008

ABV (standard):

4.5%

IBU (tinseth):

35.6

SRM (morey):

33.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
19.50 lb	Malteurop - 2 Row19.5 lb 2 Row	34.3	2.15	43.6%
10 lb	Flaked Barley10 lb Flaked Barley	32	2.2	22.3%
6 lb	Briess - Organic Roasted Barley6 lb Organic Roasted Barley - (late mash tun addition)	33.1	300	13.4%
0.75 lb	German - Acidulated Malt0.75 lb Acidulated Malt	27	3.4	1.7%
7 lb	Weyermann - Pilsner7 lb Pilsner	36	1.5	15.6%
1.50 lb	American - Blackprinz1.5 lb Blackprinz - (late boil kettle addition)	36	500	3.4%
44.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
7 oz	BSG - German Northern Brewer7 oz German Northern Brewer Hops		Pellet	7.3	Boil	40 min	35.61	100%
7 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7 oz	BSG - German Northern Brewer (Pellet)		35.61	100%
7 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 gal	Sach Rest	Strike	152 °F	152 °F	60 min
	Mash Out		155 °F	16 °F	2 min
19 gal		Sparge	168 °F	168 °F	45 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tbsp	Yeast Nutrient	Other	Mash	10 min.
1 tbsp	Whirlfloc	Water Agt	Mash	10 min.
32 g	Chalk	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
14 g	Gypsum	Water Agt	Mash	1 hr.
6 g	Baking Soda	Water Agt	Mash	0 min.
5 g	Magnesium Chloride	Water Agt	Mash	0 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	5 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 389 B cells required

$ 0.00 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^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

The variety of base malts (2 row, pils) were cobbled together from what we had in inventory. I would rather use Maris Otter but need to clear out our older malts collecting dust. Will nitro all of the product. We had a small amount of Norther Brewer laying around as well so will utilize it.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-08-14 21:33 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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