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Irish Stout

8818 calories 895 g 19 L
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26.7 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 8818 calories (Per 19L)
Carbs: 895 g (Per 19L)
Created: Saturday March 27th 2021
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R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH

by SE AULD HWAEL

OG: 1.044 FG: 1.009 ABV: 4.6% IBU: 34

1.050
1.012
4.9%
31.9
35.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 76.9%
0.50 kg Gladfield - Dark Chocolate Malt0.5 kg Dark Chocolate Malt 32.7 488 9.6%
0.30 kg Gladfield - Toffee Malt0.3 kg Toffee Malt 34 5.33 5.8%
0.20 kg Gladfield - Gladiator Malt0.2 kg Gladiator Malt 37.3 5.08 3.8%
0.20 kg Gladfield - Dark Crystal Malt0.2 kg Dark Crystal Malt 35.4 96.45 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Golding (NZ)55 g Golding (NZ) Hops Pellet 5 Boil 60 min 31.92 100%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Hamilton 2016 (NZ)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 75 °C 68 °C 60 min
15 L Sparge 75 °C -- --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 16.1 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 26.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.7 L) 23
Total: 36.1  
Equipment Profile Used: System Default
"Irish Stout" Dry Stout beer recipe by philphy. All Grain, ABV 4.93%, IBU 31.92, SRM 35.34, Fermentables: (Ale Malt, Dark Chocolate Malt, Toffee Malt, Gladiator Malt, Dark Crystal Malt) Hops: (Golding (NZ)) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-28 01:29 UTC