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Irish Stout

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Wednesday April 7th 2021
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OG: 1.051 FG: 1.013 ABV: 4.9% IBU: 31

1.050
1.009
5.4%
32.1
34.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 73.7%
0.80 kg Flaked Barley0.8 kg Flaked Barley 32 2.2 16.8%
0.45 kg Bestmalz - BEST Roasted Barley0.45 kg BEST Roasted Barley 30 480 9.5%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil 60 min 28.66 58.3%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 5 min 3.46 41.7%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
13.3 L Strike 69 °C 67 °C 60 min
15.45 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 13.3
Mash volume with grains 16.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 18.2 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 29.7  
Equipment Profile Used: System Default
"Irish Stout" Irish Stout beer recipe by mstadio@gmail.com. All Grain, ABV 5.4%, IBU 32.11, SRM 34.24, Fermentables: (Maris Otter Pale, Flaked Barley, BEST Roasted Barley) Hops: (Magnum, Simcoe) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2024-12-20 10:17 UTC