Garth O'Malley - Beer Recipe - Brewer's Friend

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Garth O'Malley

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 52 liters
Post Boil Size: 46.98 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garth Brews
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Thursday November 4th 2021
1.046
1.008
5.0%
28.7
38.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Simpsons - Maris Otter pale7 kg Maris Otter pale 38 2.4 70%
2 kg Flaked Barley2 kg Flaked Barley 32 2.2 20%
1 kg Simpsons - Roasted Barley1 kg Roasted Barley - (late mash tun addition) 28.52 600 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 28.74 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
7 g Chalk Water Agt Mash 1 hr.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike -- 71 °C --
Infusion -- 67 °C 60 min
20 L Fly Sparge -- 77 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.2 L. Suggest reducing initial water volume to 45.4 L and adding 5.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 25
Mash volume with grains 31.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 37.1 L) 37.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.2 L) 52
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 45 L) 47
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47 L) 45
Total: 62.9  
Equipment Profile Used: System Default
"Garth O'Malley" Irish Stout beer recipe by Garth Brews. All Grain, ABV 4.97%, IBU 28.74, SRM 38.71, Fermentables: (Maris Otter pale, Flaked Barley, Roasted Barley) Hops: (East Kent Goldings) Other: (Yeast Nutrient, Whirlfloc, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-04 08:00 UTC