Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

202 calories 20.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 4.97 gallons (ending kettle volume)
Pre Boil Size: 6.1 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Northern Brewer
Hop Utilization: 97%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Thursday April 8th 2021
1.061
1.015
6.3%
59.3
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Dark6 lb Liquid Malt Extract - Dark 35 30 64.4%
5 oz Corn Sugar - Dextrose5 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.4%
6.31 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 10.7%
1 lb Viking - Rye Malt1 lb Rye Malt 38 3.2 10.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 10.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer - Cluster2 oz Cluster Hops Pellet 7.8 Boil at 212 °F 60 min 59.26 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Gypsum (Calcium Sulfate) Water Agt Boil 1 hr.
0.25 each Campden Tablets Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.9 oz       Temp: 65 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Home Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Extract Steeping 75 °F 170 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.97 23.9  
Grain absorption losses (steep / mash) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6.1 24.4  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.55 g | 18.2 qt) 4.97 19.9  
Estimated amount in fermentor 4.97 19.9  
Total: 5.97 23.9
Equipment Profile Used: System Default
"Dry Irish Stout" American Stout beer recipe by Northern Brewer. Extract, ABV 6.29%, IBU 59.26, SRM 36.39, Fermentables: (Liquid Malt Extract - Dark, Corn Sugar - Dextrose) Steeping Grains: (Roasted Barley, Rye Malt, Caramel / Crystal 40L) Hops: (Cluster) Other: (Whirlfloc, Gypsum (Calcium Sulfate), Campden Tablets, Yeast Nutrient)
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  • Last Updated: 2021-04-09 21:38 UTC