First Dry Stout - Beer Recipe - Brewer's Friend

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First Dry Stout

147 calories 12.9 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: 6.9 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: The Electric Brewery
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
Created: Thursday January 14th 2021
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1.045
1.008
4.9%
37.1
39.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Muntons - Maris Otter8 lb Maris Otter 38 2.3 77.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.7%
0.50 lb Simpsons - Roasted Barley0.5 lb Roasted Barley - (late boil kettle addition) 28.52 600 4.8%
0.50 lb Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III - (late boil kettle addition) 29.9 525 4.8%
0.33 lb German - Acidulated Malt0.33 lb Acidulated Malt 27 3.4 3.2%
10.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings (5 AA)1.5 oz East Kent Goldings (5 AA) Hops Pellet 5 Boil 60 min 34.63 75%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 2.51 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.42 each Whirlfloc Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 5 10 20 30 0.1
100% RO Water 7g Chalk, 3g Gypsom, 4g Calcium Chloride, 6g Epsom Salt, 4g Canning Salt

Electric Brewery Ca=51, Mg=10, Na=16, Cl=71, S04=71 HCO=NA

Brewers Friend Ca=110 Mg=4 Na=12 Cl=19 S04=53 HCO=280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 148 °F 90 min
Mashout Temperature -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.87 15.5  
Mash volume with grains 4.7 18.8  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 4.24 g | 17 qt) 4.57 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.44 33.8
Equipment Profile Used: System Default
"First Dry Stout" Dry Stout beer recipe by The Electric Brewery. All Grain, ABV 4.86%, IBU 37.13, SRM 39.08, Fermentables: (Maris Otter, Flaked Oats, Roasted Barley, Carafa Special Type III, Acidulated Malt) Hops: (East Kent Goldings (5 AA), East Kent Goldings) Other: (Whirlfloc)
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  • Last Updated: 2021-01-15 16:36 UTC