Dalleys Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dalleys Dry Irish Stout

Created: Friday April 11th 2025
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181 calories 19 g 500 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Andrew Dalley
Calories: 181 calories (Per 500ml)
Carbs: 19 g (Per 500ml)
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Simpsons - Maris Otter pale2.3 kg Maris Otter pale $ 3.60 / kg
$ 8.28 		38 2.4 59.7%
1,100 g Blue Lake Milling - Rolled Barley1100 g Rolled Barley $ 0.01 / g
$ 11.00 		32 1.7 28.6%
150 g Voyager Craft Malt - Roast Barley150 g Roast Barley $ 0.01 / g
$ 1.50 		33.1 609.14 3.9%
300 g Voyager Craft Malt - Roast Barley300 g Roast Barley - (late mash tun addition) $ 0.01 / g
$ 3.00 		33.1 609.14 7.8%
3,850 g / $ 23.78
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
62 g East Kent Goldings62 g East Kent Goldings Hops $ 0.07 / g
$ 4.46 		Pellet 5.801 Boil 30 min 40 100%
62 g / $ 4.46
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Rice hulls Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Bluestone Yeast Co. - BSY-A016 Dublin Yeast
Amount:
30 Milliliters
Cost:
$ 0.19 / each
$ 5.70
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 102 B cells required
$ 5.70 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-
48.6 1.8 14 56.1 76.7 0
Low alkalinity; low mineral
Short duration mash of dark grains negates the need for alkalinity.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 72 °C 72 °C 5 min
Infusion 66 °C 66 °C 60 min
12 L Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.1
Mash volume with grains 16.6
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 17.7 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 30.8  
Equipment Profile Used: System Default
 
Notes

Maris Otter: Mill GapSize 1.3mm (setting 5). Roasted Barley: Mill GapSize1.1mm (setting 4). Rolled Barled: Not milled.

Mash the lighter coloured grains and one third of the roasted barley for 60 minutes in low mineral and low alkalinity water, at 66 degrees C. Check pH after 5 minutes.
Add the remainder of the dark grains to the mash for an additional 10 minutes.

Sparge at 77 degrees C. Do not acidify.
Add water to give pre-boil volume of 26 litres.
Boil 60 mins with EK Goldings as indicated.

OG: 1.038; 21 litres. 138x10^9 yeast cells pitched. Wort fully aerated. initial ferment 17 deg C.

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  • Last Updated: 2025-04-12 13:54 UTC