Dry Irish - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dry Irish

137 calories 12.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.68 liters
Post Boil Size: 19.67 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Friday October 16th 2020
Similar Recipes

Grandad - Chocolate Stout

by Toombstone

OG: 1.043 FG: 1.011 ABV: 4.3% IBU: 38

Irish Stout

by mstadio@gmail.com

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 32

Shillelagh

by w@lter

OG: 1.051 FG: 1.013 ABV: 4.9% IBU: 31

1.045
1.009
4.8%
36.2
36.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Muntons - Maris Otter3.3 kg Maris Otter 38 2.3 77.6%
0.40 kg Flaked Barley0.4 kg Flaked Barley 32 2.2 9.4%
0.40 kg Weyermann - Roasted Barley0.4 kg Roasted Barley 29.9 432 9.4%
0.15 kg Bairds - Chocolate Malt0.15 kg Chocolate Malt 31 500 3.5%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 36.23 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 122.1 g       Temp: 20 °C       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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.4
Mash volume with grains (equipment estimates 8.9 L) 9.2
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 24.4 L) 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19.7
Top off amount 0.3
Going into fermentor 20
Total: 30.8  
Equipment Profile Used: System Default
"Dry Irish" Irish Stout beer recipe by highway_star. All Grain, ABV 4.75%, IBU 36.23, SRM 36.78, Fermentables: (Maris Otter, Flaked Barley, Roasted Barley, Chocolate Malt) Hops: (East Kent Goldings) Other: (Gypsum, Calcium Chloride (anhydrous))
Last Updated and Sharing
 
412
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-17 17:50 UTC