Dry stout - Beer Recipe - Brewer's Friend

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Dry stout

138 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Friday October 15th 2021
1.042
1.010
4.3%
37.6
38.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Thomas Fawcett - Maris Otter Pale Ale Malt6 lb Maris Otter Pale Ale Malt 38 2.65 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb Thomas Fawcett - Roasted Barley1 lb Roasted Barley 31.5 545 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 4.5 Boil 60 min 24.07 62.5%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 5.2 Boil 60 min 11.13 25%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 4.5 Boil 15 min 2.39 12.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.95 g | 31.8 qt) 7.38 29.5  
Mash volume with grains (equipment estimates 8.67 g | 34.7 qt) 8.1 32.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.38 29.5
Equipment Profile Used: System Default
"Dry stout" Irish Stout beer recipe by Brewer #344641. BIAB, ABV 4.25%, IBU 37.59, SRM 38.21, Fermentables: (Maris Otter Pale Ale Malt, Flaked Barley, Roasted Barley) Hops: (East Kent Goldings, Willamette) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-06 02:31 UTC