West Cork Irish Stout - Beer Recipe - Brewer's Friend

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West Cork Irish Stout

137 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Wednesday September 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g US - Pale 2-Row3000 g Pale 2-Row 37 1.8 70.1%
0.85 kg Flaked Barley0.85 kg Flaked Barley 32 2.2 19.9%
0.43 kg United Kingdom - Roasted Barley0.43 kg Roasted Barley 29 550 10%
4.28 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70.91 g East Kent Goldings70.91 g East Kent Goldings Hops Pellet 5 Boil 60 min 48.12 100%
70.91 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.46 each Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 71 71 0
100% RO Water 7g Chalk, 3g Gypsom, 4g Calcium Chloride, 6g Epsom Salt, 4g Canning Salt

Electric Brewery Ca=51, Mg=10, Na=16, Cl=71, S04=71 HCO=NA

Brewers Friend Ca=110 Mg=4 Na=12 Cl=19 S04=53 HCO=280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Infusion -- 152 °F 90 min
Mashout Temperature -- 168 °F --
4.7 gal 13.9 - 7.2 Batch Sparge -- 168 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.54 14.2  
Mash volume with grains 4.29 17.2  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume (equipment estimates 5.48 g | 21.9 qt) 4.79 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Notes:

500 - 600L Black malt - UNMALTED GRAIN

Fill HLT with 20 gallons:

EB Strike Water: (1.5 mash thickness X 17.25 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.2 gallons

Batch calls for 15.93 gal / 63.7 qt of total mash water.
Water losses from grain absorption and mash tun dead space are: 2.41 gal / 9.6 qt
Batch calls for a starting boil volume of: 13.53 gal / 54.1 qt

EB Boil Volumes:
60 minute boil - 13.9 gallons
75 minute boil - 14.4 gallons
90 minute boil - 14.9 gallons
120 minute boil - 15.9 gallons

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-01 11:16 UTC
  • Snapshot Created: 2020-09-09 07:56 UTC
  • Link To Parent Recipe