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stout may 2026

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23.1 liters (fermentor volume)
Pre Boil Size: 28.8 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 126 calories (Per 350ml)
Carbs: 12.5 g (Per 350ml)

Created: Sunday May 31st 2026

R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH

by SE AULD HWAEL

OG: 1.044 FG: 1.009 ABV: 4.6% IBU: 34

Original Gravity:

1.039

Final Gravity:

1.009

ABV (standard):

3.9%

IBU (tinseth):

31.9

SRM (morey):

33.5

Mash pH

5.6

Cost $

18.95

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 kg	Simpsons - Finest Pale Ale Maris Otter3 kg Finest Pale Ale Maris Otter	$ 2.00 / lb $ 13.23	37	2.6	66.7%
0.80 kg	Canada Malting - Toasted Barley Flakes0.8 kg Toasted Barley Flakes	$ 5.50 / kg $ 4.40	28	1	17.8%
0.20 kg	Briess - Blackprinz Malt0.2 kg Blackprinz Malt	$ 3.00 / lb $ 1.32	25	500	4.4%
0.50 kg	American - Roasted Barley0.5 kg Roasted Barley		33	300	11.1%
4.50 kg / $ 18.95

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28.35 g	East Kent Goldings28.35 g East Kent Goldings Hops	Pellet	5	Boil	60 min	16.8	50%
28.35 g	Fuggles28.35 g Fuggles Hops	Pellet	4.5	Boil	60 min	15.12	50%
56.70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28.35 g	East Kent Goldings (Pellet)	16.8	50%
28.35 g	Fuggles (Pellet) 28.35 g Fuggles (Pellet) Hops	15.12	50%
56.70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.3 L	Strike	72 °C	67 °C	60 min
15.15 L	Fly Sparge	77 °C	77 °C	5 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirflock	Fining	Boil	15 min.
3.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
2 g	Gypsum	Water Agt	Mash	0 min.
0.50 g	Epsom Salt	Water Agt	Mash	0 min.
4 g	Baking Soda	Water Agt	Mash	0 min.
8 ml	Lactic acid	Other	Bottling	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55	1.6	34.8	71.2	41.7	90.6
Mash Chemistry and Brewing Water Calculator

Notes

Added more filtered water to the sparge water 4 liters.
used all the sparge water . used gravity to run hot wort through the the spike counter flow wort chiller (CFWC) worked quite well with minimum water use. ran about 1 liter / 45 seconds and areated itself with a stream into the plastic primary fermenter.
Plan to ferment at room temp and prime with cornsugar in keg and bottle after.
sparge method undefined. since the Rims is the process to mash and it creates the filter bed. I make the liquor for the mash and the sparge in the Boil Kettle (BK). When mash is complete and the the hot liquour tank (HTL) is used to reach mash out temp in the mash tun. then I run the hot liquor in the BK thru the Rims coil in to the top of the mash tun. I then pump from the Mashtun in to the empty BK, works great because the flter bed is established. I use the hot water in the HLT to rinse the CFWC.
mangrove yeast stale never started pitch one fresh pack of s-04

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-06-02 02:06 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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