Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

161 calories 16.6 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: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Northen Brewers
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday November 21st 2020
1.049
1.012
4.9%
0.0
41.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb Bairds - Roasted Barley1 lb Roasted Barley 33 600 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cluster1.5 oz Cluster Hops Pellet 6.5 Boil 0 min 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
5 ml Gypsum Water Agt Mash 0 min.
 
Yeast
Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.56 psi       Temp: 36 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.37 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.56 g | 18.2 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
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 Northen Brewers. All Grain, ABV 4.88%, IBU 0, SRM 41.02, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (Cluster) Other: (Calcium Chloride (dihydrate), Campden Tablets, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-21 14:38 UTC