Dry English Stout - Beer Recipe - Brewer's Friend

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Dry English Stout

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Stephen Palmer
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday March 8th 2014
1.048
1.011
4.8%
41.2
37.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 69.8%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 9.3%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 7%
8 oz Cane Sugar8 oz Cane Sugar - (late boil kettle addition) 46 0 4.7%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 4.7%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 4.7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Challenger0.75 oz Challenger Hops Pellet 8.9 Boil 60 min 27.16 50%
0.25 oz Challenger0.25 oz Challenger Hops Pellet 8.9 Boil 30 min 6.96 16.7%
0.50 oz Northdown0.5 oz Northdown Hops Pellet 7 Boil 15 min 7.07 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp gypsum Water Agt Other --
1.60 tsp chalk Water Agt Other --
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Infusion -- 152 °F 60 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.2 12.8  
Mash volume with grains 4.02 16.1  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume 5.83 23.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.98 g | 23.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
"Dry English Stout" Dry Stout beer recipe by Stephen Palmer. All Grain, ABV 4.77%, IBU 41.18, SRM 37.49, Fermentables: (Maris Otter Pale, Roasted Barley, Acidulated Malt, Cane Sugar, Flaked Barley, CaraMunich II) Hops: (Challenger, Northdown) Other: (gypsum, chalk)
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  • Last Updated: 2015-04-25 18:28 UTC