Malone's Irish Stout 2-25 Beer Recipe | All Grain Dry Stout | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Malone's Irish Stout 2-25

156 calories 13.4 g 12 oz
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 82.1% (brew house)
Source: Vernon Jenewien
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Saturday February 10th 2018
1.048
1.008
5.3%
31.9
28.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 69.2%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley - (late boil kettle addition) 29 550 3.8%
4 oz German - Melanoidin4 oz Melanoidin 37 25 3.8%
1 lb German - Dark Munich1 lb Dark Munich 36 10 15.4%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 3.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 3.8%
104 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Domestic Hallertau2.5 oz Domestic Hallertau Hops Pellet 2.2 Boil 60 min 27.63 86.6%
11 g East Kent Goldings11 g East Kent Goldings Hops Pellet 6.1 Aroma 10 min 4.31 13.4%
81.87 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.1 qt 2.27 gal Fly Sparge -- 152 °F --
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 tbsp Chocolate Malt-O-Meal Flavor Mash --
8 oz flaked oats Flavor Mash --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 135 B cells required
Voss Kviek
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 135 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Added 2 g CaCl + 2g Gypsum to mash water only
Using R.O. water from our NEW iSpring R.O. filter system, private well on our property. TDS= 22. Water tastes GREAT!
Pressure cooked 6 cups of wort with boil hops for 20 minutes. Added to main batch when kettle had started boiling.
Mash Chemistry and Brewing Water Calculator
 
Notes


Checked Brix on 3-1-18 @ 2.12 = 1.0083 S.G.

Recipe Picture
Last Updated and Sharing
 
645
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-03-02 13:39 UTC
Discussion about this recipe:
You must be logged in to add comments.

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

Back To Top