Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Grilliot
Hop Utilization: 99%
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
Created: Saturday September 18th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 71.6%
4 oz American - Chocolate4 oz Chocolate 29 350 2%
12 oz United Kingdom - Roasted Barley12 oz Roasted Barley 29 550 6%
1 oz American - Caramel / Crystal 40L1 oz Caramel / Crystal 40L 34 40 0.5%
2.50 lb Honey2.5 lb Honey - (late boil kettle addition) 35 2 19.9%
201 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Perle1.2 oz Perle Hops Leaf/Whole 9.25 Boil 60 min 33.72 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18.9 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 71 71 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Strike 93 °C 69 °C 1 min
14 L Sparge 69 °C 80 °C 10 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.7
Mash volume with grains (equipment estimates 18 L) 19.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 14.9 L) 11.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 23
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Top off amount 1.7
Going into fermentor 22.7
Total: 28.5  
Equipment Profile Used: System Default
"Dry Irish Stout" Irish Stout beer recipe by Michael Grilliot. All Grain, ABV 4.4%, IBU 33.72, SRM 32.74, Fermentables: (Maris Otter Pale, Chocolate, Roasted Barley, Caramel / Crystal 40L, Honey) Hops: (Perle) Other: (Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2021-09-18 19:50 UTC