Irish Stout 25 L - Beer Recipe - Brewer's Friend

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Irish Stout 25 L

193 calories 22 g 440 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.58 liters
Post Boil Size: 26.09 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jake_the_Snake
Hop Utilization: 83%
Calories: 193 calories (Per 440ml)
Carbs: 22 g (Per 440ml)
Created: Saturday August 28th 2021
1.047
1.014
4.4%
35.4
97.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.36 kg Viking - Pale Ale Malt3.36 kg Pale Ale Malt 37 5.17 57.8%
907.92 g Flaked Barley907.92 g Flaked Barley 32 4.37 15.6%
1,121.10 g Castle Malting - Château Roasted Barley1121.1 g Château Roasted Barley 30 1151.32 19.3%
428.64 g Grain Millers - Rolled Oats428.64 g Rolled Oats 33 4.37 7.4%
5,817.66 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g East Kent Goldings80 g East Kent Goldings Hops Pellet 4.8 Boil 60 min 35.36 100%
80 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Chalk Water Agt Mash 1 hr.
2.10 g Gypsum Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
0.70 g Salt Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.86 bar       Temp: 4 °C       CO2 Level: 5 g/l
 
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
18 L Infusion 67 °C 67 °C 90 min
15 L Fly Sparge 76 °C 76 °C 5 min
3 L Top Off 100 °C 100 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.5
Mash volume with grains 21.3
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 23.2 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 30.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 26.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.1 L) 25
Total: 37.3  
Equipment Profile Used: System Default
"Irish Stout 25 L" Dry Stout beer recipe by Jake_the_Snake. All Grain, ABV 4.38%, IBU 35.36, SRM 97.74, Fermentables: (Pale Ale Malt, Flaked Barley, Château Roasted Barley, Rolled Oats) Hops: (East Kent Goldings) Other: (Chalk, Gypsum, Epsom Salt, Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2022-04-12 12:49 UTC
  • Snapshot Created: 2021-08-28 05:20 UTC
  • Link To Parent Recipe