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Beamish-Style Dry Stout

138 calories
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 25.4 liters
Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jamil Zainasheff, BYO September 2008
Calories: 138 calories (Per 355mL)
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Fermentation History

Target 20°C

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
Amount Fermentable PPG °L Bill %
0.46 kg United Kingdom - Roasted Barley0.46 kg Roasted Barley - (late addition) 29 550 12.5%
0.725 kg Torrified Barley0.725 kg Torrified Barley 36 2 19.7%
2.5 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 67.8%
3.69 kg Total      
Amount Variety Type AA Use Time IBU
15 g Kent Goldings15 g Kent Goldings Hops Pellet 5 Boil 15 min 5.66
25 g Artisan - Magnum25 g Magnum Hops Pellet 10.2 Boil 60 min 38.78
Mash Guidelines
Amount Description Type Temp Time
13.5 LInfusion49 °C15 min
--Temperature64 °C60 min
--Temperature76 °C10 min
16 LFly Sparge76 °C15 min
Starting Mash Thickness: 3 L/kg
Other Ingredients
Amount Name Type Use Time
2.5 g Calcium Chloride Water Agt Mash 1 hr.
1.5 g Gypsum Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
0.5 each Whirlfloc Water Agt Boil 15 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
Attenuation (custom):
Optimum Temp:
17 - 22 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
Yeast Pitch Rate and Starter Calculator
CO2 Level: 1.25 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

Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).
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View Count: 257
Brew Count: 1
Last Updated: 2019-05-11 05:15 UTC
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