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Irish Stout

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Saturday November 7th 2020
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Irish Stout

by mstadio@gmail.com

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

1.050
1.013
4.8%
37.6
38.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 66%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 9.4%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 18.9%
0.10 kg Belgian - Chocolate0.1 kg Chocolate 30 340 1.9%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 3.8%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5 Boil 60 min 33.47 80%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.15 20%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
3 g Gypsum Water Agt Boil 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Uppsala
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 21 38 32 99
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.9 L Sparge 64 °C 64 °C 70 min
Sparge 64 °C 72 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 23.2 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24
Going into fermentor 24
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

Put 2- 3 liters of final mash into cooler for 3 days, then boil for 10 min and cool it. Pore back into the fermentor.

Boil for 60-90 minutes.

Ferment at 19c

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  • Last Updated: 2020-11-19 20:27 UTC