Dry Spring - Beer Recipe - Brewer's Friend

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Dry Spring

135 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Woodshop
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday February 25th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 10%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 2.2%
6.50 lb American - Pale Ale6.5 lb Pale Ale 37 3.5 65.2%
4 oz United Kingdom - Chocolate4 oz Chocolate - (late boil kettle addition) 34 425 2.5%
2 lb US - Flaked Barley2 lb US - Flaked Barley 32 2.2 20.1%
9.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 5.9 Boil 40 min 20.46 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil 40 min 16.99 50%
2 oz / $ 0.00
 
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:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 4.4
Mash Water (6.2 gallons RO):
Gypsum-2.4g
CalChl-1.2g
Epsom Salts-1.8g
Baking Soda-3.0g
—-
VT water for small batch
—-

Sparge Water (10.8 gallons RO):
Gypsum-4.1g
CalChl-2.1g
Epsom Salts-3.1g
10% phos. Acid - 9.2ml
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.12 12.5  
Mash volume with grains 3.91 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.46 g | 21.8 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
"Dry Spring" Irish Stout beer recipe by Woodshop. All Grain, ABV 4.03%, IBU 37.45, SRM 29.87, Fermentables: (Roasted Barley, Acidulated Malt, Pale Ale, Chocolate, US - Flaked Barley) Hops: (Willamette, Fuggles)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-24 17:20 UTC