Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

155 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Kal
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
Created: Saturday March 1st 2014
1.047
1.013
4.6%
34.4
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 67.6%
3.50 lb Flaked Barley3.5 lb Flaked Barley 32 2.2 19.7%
1.75 lb United Kingdom - Roasted Barley1.75 lb Roasted Barley 29 550 9.9%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 2.8%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5 Boil 60 min 34.44 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 530 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Temperature -- 148 °F 90 min
13 gal Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.66 26.6  
Mash volume with grains 8.08 32.3  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 9.46 g | 37.9 qt) 9.81 39.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.47 65.9
Equipment Profile Used: System Default
 
Notes

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=51, Mg=10, Na=16, Cl=71, S04=71
(Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg).
1.5 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

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  • Last Updated: 2014-03-04 05:22 UTC