First batch · 20 litres · all grain
Dry Irish Stout
Black, dry and low in alcohol, with a coffee-like bite from unmalted roasted barley. Cheap to brew, quick to drink, and a genuine test of whether you can hit a target gravity.
Original gravity
1.043
at 70% efficiency
Final gravity
1.010
78% apparent attenuation
Alcohol
4.5%
by volume
Bitterness
32 IBU
Tinseth
Colour
34.4 SRM
68 EBC, Morey
Grain bill
4.25 kg
0.21 kg per litre
Brewed to Irish Stout, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Finishing dry. A stout that ends above about 1.012 has lost the plot; the style is defined by the abruptness of its finish.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pale two-row malt | 3.20 kg | 2 L | 37 ppg | 75% |
| Flaked barley Body and the tight, creamy head. | 0.60 kg | 2 L | 32 ppg | 14% |
| Roasted barley Unmalted and unforgiving. This is the whole flavour. | 0.45 kg | 500 L | 25 ppg | 11% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| East Kent Goldings | 52 g | 5% | 60 min | 31.8 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 66C for 60 minutes.
- 02Single hop addition at the start of a 60 minute boil. There is nothing else to do.
- 03Ferment at 19C.
- 04Package at a low carbonation, around 2.0 volumes, or serve on nitrogen if you have it.
Numbers for the day
- Mash
- 66 C for 60 min
- Strike water at 3 L/kg
- 72.3 C
- Strike volume
- 12.8 L
- Boil
- 60 min
- Ferment
- 18-20 C
- Carbonate to
- 2.0 volumes
- Priming dextrose
- 89 g
- Yeast
- Irish AleWyeast 1084
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.0 volumes this one needs about 89 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99