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IrishStout

153 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 8.9 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday October 3rd 2020
1.050
1.012
5.0%
38.1
50.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Thomas Fawcett - Maris Otter Pale Ale Malt3.4 kg Maris Otter Pale Ale Malt 38 2.65 65%
1.12 kg Flaked Barley1.12 kg Flaked Barley 32 2.2 18%
0.62 kg Thomas Fawcett - Roasted Barley0.62 kg Roasted Barley 31.5 545 10%
0.14 kg Weyermann - Acidulated0.14 kg Acidulated 27 3.4 2%
0.30 kg Thomas Fawcett - Black Malt0.3 kg Black Malt 32 545 5%
5.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 5.2 Boil 40 min 20.83 50%
40 g Willamette40 g Willamette Hops Pellet 4.3 Boil 40 min 17.23 50%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 58.7 g       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Wien City Water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.5 L) 31.5
Mash volume with grains (equipment estimates 25.2 L) 35.2
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 8.9
Top off amount 14.1
Volume into fermentor 23
Total: 31.5  
Equipment Profile Used: System Default
"IrishStout" Irish Stout beer recipe by jbagley. BIAB, ABV 5.01%, IBU 38.06, SRM 50, Fermentables: (Maris Otter Pale Ale Malt, Flaked Barley, Roasted Barley, Acidulated, Black Malt) Hops: (Fuggles, Willamette) Other: (Irish Moss, Calcium Chloride (dihydrate), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2020-10-07 15:24 UTC