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LEGACY - Dry Irish Stout

Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 11.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 85% (ending kettle)
Hop Utilization: 98%
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)

Created: Sunday July 24th 2022

Guiness Clone

by J A

OG: 1.043 FG: 1.010 ABV: 4.3% IBU: 43

Andrimne Dry Stout

by steinmb

OG: 1.042 FG: 1.011 ABV: 4.1% IBU: 38

D20 Dry Irish Stout

by crawmcgraw

OG: 1.044 FG: 1.011 ABV: 4.4% IBU: 42

Original Gravity:

1.045

Final Gravity:

1.012

ABV (standard):

4.4%

IBU (tinseth):

38.4

SRM (morey):

32.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Simpsons - Maris Otter pale11 lb Maris Otter pale	38	2.4	66.7%
3 lb	Flaked Barley3 lb Flaked Barley	32	2.2	18.2%
1.50 lb	United Kingdom - Roasted Barley1.5 lb Roasted Barley - (late mash tun addition)	29	550	9.1%
1 lb	Dingemans - Chocolate Rye1 lb Chocolate Rye	30	115	6.1%
16.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3.60 oz	East Kent Goldings3.6 oz East Kent Goldings Hops		Pellet	5.7	Boil	60 min	38.42	100%
3.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.60 oz	East Kent Goldings (Pellet)		38.42	100%
3.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.3 gal	Single infusion no sparge	Infusion	154 °F	148 °F	60 min
Starting Mash Thickness: 3.12 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
3.79 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
7.59 g	Gypsum	Water Agt	Mash	1 hr.
3.32 g	Salt	Water Agt	Mash	1 hr.
3.79 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - A10 Darkness

Amount:	1.90 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 350 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^-
52	5	12	73	76	0
Mash Chemistry and Brewing Water Calculator

Notes

Roasted Barley ground into finest dust possible via coffee burr grinder and added at end of mash, recirculated for 15 minutes (vorlauf) before lautering into boil kettle. I brew on a 3 vessel system but do full volume mashes, recirculating through a herms coil in my HLT. Electric brewing on 240v system with 5500w elements.

OG recipe: Maris otter pale: 7 lbs, flaked barley 2 lbs, roast barley 1 lb.

Revised recipe now includes a small charge (5 oz) of chocolate malt to increase coffee flavors.
---
brewed again 7/26. modified chocolate rye to 8 oz and ground it up with the roast malt for a late addition (added it 15 min before lautering) Mash 148. i always get better efficiency with this beer than others, so i added some water to drop my pre-boil gravity down to 1.038, and added more water at the 15 minute mark to reduce from 1.047 to 1.044 approx, which is about 2 points from what i finished at. pitched 66f

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-18 22:28 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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