15. B. Irish Stout - Beer Recipe - Brewer's Friend

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15. B. Irish Stout

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Viking
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Wednesday July 1st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Gladfield - American Ale Malt3.2 kg American Ale Malt 37.3 2.54 66%
1.10 kg Flaked Barley1.1 kg Flaked Barley 32 2.2 22.7%
0.55 kg United Kingdom - Roasted Barley0.55 kg Roasted Barley 29 550 11.3%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 60 min 21.94 66.7%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 15 min 5.44 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
13 g Chalk Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109.9 9 45 76 71.4 48
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Strike 65 °C 62 °C 60 min
17 L Sparge 74 °C -- --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.1
Mash volume with grains 16.3
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 21.7 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 26.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.5 L) 23
Total: 35.3  
Equipment Profile Used: System Default
"15. B. Irish Stout" Irish Stout beer recipe by Viking. All Grain, ABV 4.38%, IBU 27.39, SRM 38.33, Fermentables: (American Ale Malt, Flaked Barley, Roasted Barley) Hops: (Fuggles) Other: (Gypsum, Chalk)
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  • Public: Yup, Shared
  • Last Updated: 2020-07-03 06:41 UTC