Dry Irish Stout-LF - Beer Recipe - Brewer's Friend

Dry Irish Stout-LF

166 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.26 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Josh Weikert
Calories: 166 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Friday August 26th 2022
1.050
1.015
4.6%
26.7
25.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 11.9%
2 oz Bestmalz - BEST Acidulated2 oz BEST Acidulated 35.9 2.81 3%
2.75 lb Bairds - Maris Otter Pale Ale2.75 lb Maris Otter Pale Ale 37.5 2.5 65.7%
13 oz Briess - Barley, Flaked13 oz Barley, Flaked 32.2 1.4 19.4%
4.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Fuggles0.45 oz Fuggles Hops Pellet 4.7 Boil 40 min 15.68 52.9%
0.40 oz Styrian Goldings0.4 oz Styrian Goldings Hops Pellet 3.7 Boil 40 min 10.97 47.1%
0.85 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.34 gal Infusion 151 °F 151 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
1.20 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
0.45 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 6 100 100 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Notes of JFS:
#4 remake 3, up to 5.5gal, up salts to 100s, back to hops used in #1, #177
Ca+2 Mg+2 Na+ Cl- SO4-2
96.6 12.6 20.3 99.4 73.0
pH est 5.45

#3 remake #2, up CaOH to get 5.40pH est.
Ca+2 Mg+2 Na+ Cl- SO4-2
80.6 11.6 6.0 73.1 48.8
screwed up and put in hops at 60 not 40. Chgd IBU from 26.02 to 29.65. Maybe took out a little flavor.

#2 remake #1 exactly.
Ca+2 Mg+2 Na+ Cl- SO4-2
78.5 11.6 6.0 73.1 48.8
aim 5.40pH, last tgt 5.40, meas 5.42
Instead of buying Celia, use leftover HallTrad, adj to keep IBU same

aim 5.45pH; aim 50:75:50 Ca:Cl:SO4
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78.5 11.6 6.0 73.1 48.8
Ferm at 65°F (19°C), I ramp up 2 degrees F per day for 3 days, and then hold

View Count: 263
Brew Count: 0
Last Updated: 2023-11-18 15:07 UTC

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