Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

133 calories 11.5 g 12 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.82 liters
Post Boil Size: 20.83 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 133 calories (Per 12ml)
Carbs: 11.5 g (Per 12ml)
Created: Wednesday December 8th 2021
1.041
1.007
4.4%
43.6
46.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg Bairds - Maris Otter Pale Ale2.7 kg Maris Otter Pale Ale 37.5 2.5 64.8%
0.90 kg Gladfield - Flaked Barley (harraway's)0.9 kg Flaked Barley (harraway's) 33.1 1.68 21.6%
0.45 kg New Zealand - Roast Barley0.454 kg Roast Barley 32.7 736.04 10.9%
0.11 kg Gladfield - Sour Grapes Malt Acid0.113 kg Sour Grapes Malt Acid 12.4 2.03 2.7%
4.17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g East Kent Goldings45 g East Kent Goldings Hops Pellet 6.3 Boil 60 min 43.64 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
18 L Temperature 65 °C 65 °C 60 min
10 L Fly Sparge 70 °C 70 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30 L) 29.9
Mash volume with grains (equipment estimates 32.7 L) 32.6
Grain absorption losses -4.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 24.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 20.8
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 20.8 L) 19
Total: 29.9  
Equipment Profile Used: System Default
"Dry Irish Stout" Dry Stout beer recipe by Brewer #361794. BIAB, ABV 4.41%, IBU 43.64, SRM 46.49, Fermentables: (Maris Otter Pale Ale, Flaked Barley (harraway's), Roast Barley, Sour Grapes Malt Acid) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2021-12-17 02:50 UTC