Paul's Irish Stout - Beer Recipe - Brewer's Friend

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Paul's Irish Stout

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 14 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Croas
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Saturday December 11th 2021
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D20 Dry Irish Stout

by crawmcgraw

OG: 1.044 FG: 1.011 ABV: 4.4% IBU: 42

1.043
1.010
4.2%
36.6
31.2
3.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 62.2%
2 lb United Kingdom - Carastan (30/37)2 lb Carastan (30/37) 35 34 8.9%
1.50 lb German - Dark Wheat1.5 lb Dark Wheat 39 6.5 6.7%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley 29 550 6.7%
1 lb Cane Sugar1 lb Cane Sugar 46 0 4.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.2%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 3.3%
14 oz Briess - Barley, Flaked14 oz Barley, Flaked 32.2 1.4 3.9%
6 oz United Kingdom - Golden Promise6 oz Golden Promise 37 3 1.7%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 60 min 17.5 33.3%
1 oz Target1 oz Target Hops Pellet 11.5 Boil 40 min 15.36 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 3.78 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Whirlfloc Water Agt Mash 10 min.
1.50 tsp Yeast Nutrient Other Mash 0 min.
18 g Chalk Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
12 g Baking Soda Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 199 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 gal Strike -- 150 °F 60 min
Temperature -- 168 °F 20 min
5.5 gal Fly Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.61 gal (54.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.61 gal (6.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.06 32.3  
Mash volume with grains (equipment estimates 7.78 g | 31.1 qt) 9.78 39.1  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 8.41 g | 33.7 qt) 10.8 43.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 13.61 g | 54.5 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 12 48  
Top off amount 2 8  
Going into fermentor 14 56  
Total: 18.86 75.5
Equipment Profile Used: System Default
"Paul's Irish Stout" Irish Stout beer recipe by Paul Croas. All Grain, ABV 4.23%, IBU 36.64, SRM 31.2, Fermentables: (Maris Otter Pale, Carastan (30/37), Dark Wheat, Roasted Barley, Cane Sugar, Chocolate, Caramel / Crystal 60L, Barley, Flaked, Golden Promise) Hops: (Target, East Kent Goldings) Other: (Whirlfloc, Yeast Nutrient, Chalk, Epsom Salt, Gypsum, Baking Soda, Calcium Chloride (dihydrate))
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  • Last Updated: 2021-12-11 17:49 UTC