Pride of Dublin III - Beer Recipe - Brewer's Friend

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Pride of Dublin III

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.75 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Midwest Supplies and JoshD
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
URL: https://www.midwestsupplies.com/pride-of-dublin-stout-micro-bru-all-grain-recipe-kit
Created: Monday April 16th 2018
1.048
1.011
4.8%
45.2
45.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 84.2%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley 29 550 10.5%
2 oz Flaked Barley2 oz Flaked Barley 32 2.2 5.3%
38 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.5 Boil 60 min 45.16 100%
10 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dry Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 0 10 16 103 0
To 2 gallons RO/DI add 1.4g gypsum and 0.1g salt.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Infusion -- 154 °F 60 min
5 qt Sparge -- 150 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.89 3.6  
Mash volume with grains 1.08 4.3  
Grain absorption losses -0.3 -1.2  
Remaining sparge water volume (equipment estimates 2.17 g | 8.7 qt) 1.41 5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10.1 qt) 1.75 7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.3 9.2
Equipment Profile Used: System Default
 
Notes

Inspired by the Pride of Dublin Stout kit from Midwest Supplies. I changed the 2-row to maris otter because I like the taste and tweaked the grain amounts a bit. Also decided to go with nottingham ale yeast because I'm more familiar with it and it seemed like a good choice for an irish stout. Finally, version 3 switches Fuggles out for East Kent Goldings. So I suppose this one really isn't Midwest's recipe any more. But they still get credit for providing the base that I worked from. Whoever you give the credit to, this stout will be smooth as silk after about 6-8 weeks.

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  • Last Updated: 2018-06-16 07:31 UTC