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MoNoLoKo Dry Stout (2026)

Name: MoNoLoKo Dry Stout (2026)
Prep time: 80 min
Cook time: 60 min
Total time: 140 min
Yield: 20 liters
Cuisine: Homebrewing
Ingredients: 2.8 kg Finest Pale Ale Golden Promise; 0.5 kg Château Roasted Barley; 0.8 kg Flaked Barley; 34 g East Kent Goldings Hops

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Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.77 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jesus N
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Monday August 17th 2026

Grandad - Chocolate Stout

by Toombstone

OG: 1.043 FG: 1.011 ABV: 4.3% IBU: 38

Shillelagh

by w@lter

OG: 1.051 FG: 1.013 ABV: 4.9% IBU: 31

Irish Stout - Casper

by Brew it Bru

OG: 1.044 FG: 1.010 ABV: 4.5% IBU: 38

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

32.7

EBC (ebcmorey):

66.2

Mash pH

5.4

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.80 kg	Simpsons - Finest Pale Ale Golden Promise2.8 kg Finest Pale Ale Golden Promise	37	4.91	68.3%
0.50 kg	Castle Malting - Château Roasted Barley0.5 kg Château Roasted Barley	30	1151.32	12.2%
0.80 kg	Flaked Barley0.8 kg Flaked Barley	32	4.37	19.5%
4.10 kg / 0.00 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
34 g	East Kent Goldings34 g East Kent Goldings Hops		Pellet	6.7	Boil	60 min	32.66	100%
34 g / 0.00 €

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12.3 L	Infusion	71 °C	65 °C	60 min
17.7 L	Fly Sparge	78 °C	78 °C	20 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 38 °C

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1.63 ml	Lactic acid	Water Agt	Mash	1 hr.
0.53 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 157 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.34 bar Temp: 2 °C CO₂ Level: 2 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

Fermentación:

Inocular Wyeast 1084 a 18º.
Fermentar a 18º durante la fase activa.
Cuando disminuya la fermentación, subir progresivamente 18º → 19º → 20º (1º cada 12–24h).
Mantener a 20º hasta FG estable (objetivo 1.010–1.011).
Mantener 48h adicionales a 21º después de alcanzar FG estable (descanso de diacetilo/limpieza).
Cold Crash: bajar progresivamente a 2º y mantener 5-7 días a 2º.
Keg de guarda/servicio: 2º / 0,34 bar / 2,0 vol CO₂ — Set & Forget durante 10–14 días.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-08-18 08:19 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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Amount	Variety	Cost	IBU	Bill %
34 g	East Kent Goldings (Pellet) 34 g East Kent Goldings (Pellet) Hops		32.66	100%
34 g / 0.00 €