Talayotic Dry Stöut II - Beer Recipe - Brewer's Friend

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Talayotic Dry Stöut II

121 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.68 liters
Post Boil Size: 22.69 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Älvaro
Calories: 121 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Monday October 4th 2021
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R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH

by SE AULD HWAEL

OG: 1.044 FG: 1.009 ABV: 4.6% IBU: 34

1.040
1.008
4.2%
41.4
35.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g American - Pale Ale3000 g Pale Ale 37 3.5 65.2%
1,000 g Gladfield - Raw Barley1000 g Raw Barley 28 2 21.7%
550 g Weyermann - Roasted Barley550 g Roasted Barley 29.9 432 12%
50 g Viking - Roasted Rye50 g Roasted Rye 36 500 1.1%
4,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 6 Boil 60 min 38.9 83.3%
10 g Challenger10 g Challenger Hops Pellet 5.3 Boil 10 min 2.49 16.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Gypsum Water Agt Mash 0 min.
3.80 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Baking Soda Water Agt Mash 0 min.
15 g Irish Moss Fining Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Talayotic Stöut II Final
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 15 12 150 50 175
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion 73 °C 67 °C 60 min
18 L Sparge 76 °C 75 °C --
16 L Infusion 73 °C 67 °C 60 min
18 L Sparge 76 °C 75 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.1
Mash volume with grains (equipment estimates 18.8 L) 19.1
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 18.1 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 28.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.7
Top off amount 0.3
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
"Talayotic Dry Stöut II" Dry Stout beer recipe by Älvaro. All Grain, ABV 4.24%, IBU 41.39, SRM 35.08, Fermentables: (Pale Ale, Raw Barley, Roasted Barley, Roasted Rye) Hops: (East Kent Goldings, Challenger) Other: (Gypsum, Calcium Chloride (dihydrate), Baking Soda, Irish Moss)
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  • Last Updated: 2022-03-21 21:39 UTC