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Irish Stout

7753 calories 804.5 g 19 L
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: philphy
Calories: 7753 calories (Per 19L)
Carbs: 804.5 g (Per 19L)
Created: Sunday October 24th 2021
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OG: 1.048 FG: 1.013 ABV: 4.6% IBU: 28

1.044
1.011
4.3%
24.5
33.2
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 78.4%
500 g Gladfield - Dark Chocolate Malt500 g Dark Chocolate Malt 32.7 488 9.8%
200 g Gladfield - Dark Crystal Malt200 g Dark Crystal Malt 35.4 96.45 3.9%
400 g Gladfield - Big O, Malted Oats400 g Big O, Malted Oats 27.5 2.28 7.8%
5,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g East Kent Goldings55 g East Kent Goldings Hops Pellet 4 Boil 60 min 24.47 100%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 g Citric acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 70 °C 68 °C 60 min
15 L Sparge 55 °C 55 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.4
Mash volume with grains 23.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 16.6 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 25
Total: 36  
Equipment Profile Used: System Default
"Irish Stout" Irish Stout beer recipe by philphy. All Grain, ABV 4.32%, IBU 24.47, SRM 33.24, Fermentables: (Ale Malt, Dark Chocolate Malt, Dark Crystal Malt, Big O, Malted Oats) Hops: (East Kent Goldings) Other: (Chalk, Gypsum, Citric acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-10-24 22:29 UTC