View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

1 Gal Crisp Irish Stout

Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Wednesday August 16th 2023

Original Gravity:

1.050

Final Gravity:

1.010

ABV (alternate):

5.2%

IBU (tinseth):

30.8

SRM (morey):

34.1

Mash pH

5.5

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.88 lb	Ireland - Stout Malt1.875 lb Stout Malt	37	2	76.9%
1 oz	Brown Malt1 oz Brown Malt	34	90.36	2.6%
1 oz	American - Chocolate1 oz Chocolate	29	350	2.6%
4 oz	American - Roasted Barley4 oz Roasted Barley	33	300	10.3%
2.50 oz	American - Wheat2.5 oz Wheat	38	1.8	6.4%
0.50 oz	United Kingdom - Chocolate0.5 oz Chocolate	34	425	1.3%
39 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4.40 g	Target4.4 g Target Hops	Pellet	11.5	Boil	60 min	25.13	41.1%
6.30 g	Challenger6.3 g Challenger Hops	Pellet	8.5	Whirlpool	0 min	5.66	58.9%
10.70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4.40 g	Target (Pellet) 4.4 g Target (Pellet) Hops	25.13	41.1%
6.30 g	Challenger (Pellet) 6.3 g Challenger (Pellet) Hops	5.66	58.9%
10.70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
0.91 gal	Mash in a Bag	Strike	164 °F	151 °F	60 min
	Mash-out	Temperature	151 °F	170 °F	--
1 gal		Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 76 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.25 each	Whirlfloc	Fining	Boil	10 min.
0.30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.30 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 g	Gypsum	Water Agt	Mash	1 hr.
0.30 g	Baking Soda	Water Agt	Mash	1 hr.
0.60 g	Chalk	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	0.25 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 21 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.25 Volumes

Target Water Profile

Dublin - Boiled - Brungard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
43	4	12	19	55	80
Mash Chemistry and Brewing Water Calculator

Notes

9/9/2023: CB&B reference attached - so far I'm not happy with the recipe. Minimum changes: Dissolved chalk ISO baking soda for carbonates. 9/10/2023: The beer is better today. I suspect the UK Chocolate I threw in of causing the harshness.

Last Updated and Sharing

231

Views

Brews

Public: Yup, Shared
Last Updated: 2023-09-11 01:01 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!