Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

150 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday August 4th 2020
1.045
1.014
4.1%
39.4
26.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Pale Ale Malt 2-Row6 lb Pale Ale Malt 2-Row 36.8 3.5 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 39.41 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.30 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 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-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.54 gal Strike -9 °F 157 °F 60 min
Starting Mash Thickness: 3.35 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.35 qt/lb 7.54 30.2  
Mash volume with grains 8.26 33  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 0.41 g | 1.7 qt) 0.34 1.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.88 31.5
Equipment Profile Used: System Default
"Dry Irish Stout" Dry Stout beer recipe by Brewer #330754. All Grain, ABV 4.06%, IBU 39.41, SRM 26.16, Fermentables: (Pale Ale Malt 2-Row, Flaked Barley, Roasted Barley) Hops: (Willamette) Other: (Calcium Chloride (anhydrous), Phosphoric acid)
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  • Last Updated: 2022-02-18 18:24 UTC