Dry Stout - Beer Recipe - Brewer's Friend

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Dry Stout

164 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
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: 1.035 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday February 11th 2021
1.050
1.010
5.2%
41.0
34.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Simpsons - Maris Otter pale6 lb Maris Otter pale 38 2.4 63.2%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 10.5%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 10.5%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 5.3%
0.50 lb Briess - Chocolate0.5 lb Chocolate 25 350 5.3%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4.7 Boil 60 min 40.97 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Saccharification Rest Infusion 155 °F 148 °F 60 min
Mash Out Infusion 148 °F 172 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.91 g | 31.7 qt) 7.88 31.5  
Mash volume with grains (equipment estimates 8.63 g | 34.5 qt) 8.6 34.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.88 31.5
Equipment Profile Used: System Default
"Dry Stout" Dry Stout beer recipe by theintangiblefatman. BIAB, ABV 5.19%, IBU 40.97, SRM 34.76, Fermentables: (Maris Otter pale, Flaked Barley, Roasted Barley, Carapils Malt, Chocolate, Cane Sugar) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2021-08-19 20:43 UTC