Irish Extra Stout - Beer Recipe - Brewer's Friend

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Irish Extra Stout

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 120 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.97 gallons
Post Boil Size: 5.72 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Aaron B
Hop Utilization: 98%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday November 28th 2020
1.061
1.015
6.0%
40.2
42.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 64%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 16%
8 oz Torrified Wheat8 oz Torrified Wheat 36 2 4%
1.50 lb United Kingdom - Chocolate1.5 lb Chocolate 34 425 12%
8 oz United Kingdom - Brown8 oz United Kingdom - Brown 32 65 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.90 oz Goldings1.9 oz Goldings Hops Pellet 4.7 First Wort 120 min 40.19 100%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Tablets Water Agt Boil 15 min.
9 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.01 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 4.7 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
97.9 0 0 173.2 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.81 gal Beta Rest Strike 158 °F 147 °F 60 min
Alpha Rest Temperature 147 °F 155 °F 30 min
Mash Out Temperature 155 °F 168 °F 20 min
4.47 gal Fly Sparge Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 5.45 g | 21.8 qt) 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.32 g | 33.3 qt) 7.97 31.9  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.72 22.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.72 g | 22.9 qt) 5.25 21  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes

Starter

  • 1 Liter S-N-S Starter (Night Before), 100g DME

    Mash
  • Wait until mash-out to add the chocolate and brown malts
  • Target 5.4 mash pH
  • To reduce mas pH by 0.10: use 1.4 ml lactic acid
  • To increase mash pH by 0.10: use 0.8 grams slaked lime

    Boil
  • Boil timer settings: nE = 2, T1 = 120, T3 = 15

    Fermentation
    Chill wort to 64 degrees, then ferment at 66 degrees for three days before removing power to freezer and increasing temp to 68 degrees

    Packaging
    Keg Condition with 3.1 oz DME to target 2.0 volumes


    Recipe largely based on Gordon Strong article in BYO, which can be found at https://4b88jq3r6efj3m2kjq2ft5hh-wpengine.netdna-ssl.com/wp-content/uploads/woocommerce_uploads/Irish-Extra-Stout.pdf
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  • Last Updated: 2020-12-21 18:36 UTC