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

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Mindy's Irish Stout

130 calories 12.1 g 12 oz
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Beer Stats
Method: Extract
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday December 27th 2021
1.040
1.008
4.2%
37.0
20.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb AIH - US - AIH - Pale LME2 lb US - AIH - Pale LME 35 1.25 29%
3.40 lb AIH - US - AIH - Pale LME3.4 lb US - AIH - Pale LME - (late boil kettle addition) 35 1.25 49.3%
8 oz AIH - AIH - Flaked Barley8 oz AIH - Flaked Barley 0 2.2 7.2%
5.90 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 10.9%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 3.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.9 Boil 60 min 25.41 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.4 Boil 10 min 11.55 50%
2 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.43 g | 25.7 qt) 2.9 11.6  
Mash volume with grains (equipment estimates 6.43 g | 25.7 qt) 2.98 11.9  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.54 g | 26.1 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.29 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.9 11.6
Equipment Profile Used: System Default
 
Notes

Brewed 1/30/22

OG 1.040. Flaked barley did not add any gravity points as this calculator suggested it would. Not an unexpected result. Set PPG to 0 to correct calculations.

IBU will be higher than desired (though still to style) due to this and the late addition of the 3.5lbs of the extract. Would have preferred ~30. Should have cut aroma hops in half to 0.5oz to compensate. Didn't think about it.

SRM much lighter than anticipated, estimated about 20. More of caramel color then the soft black I associate with an Irish dry stout. The roasted barley I purchased listed a lovibond of 480-720 but even 480L plugged into the calculator yielded an SRM of 27 so I'd guess it was more in the 300L rang. I was hoping for roasted barley at 600L for an SRM around 32. If I do this recipe again I'll up the roasted barley to 20oz for color.

Pitched one packet of rehydrated Nottingham yeast into fermenter at 56f.

Temperature briefly touched 62f early in fermentation but only briefly and primarily stayed 58-60f.

Sampled 2/6/22. Attenuated to 1.009. Slight sulfur aroma. Roasty, almost oatey with a distinct lactic acid tang. Nicely dry. The flaked barley and acidulated malt feel like they're working together to make a creamy taste without the texture.

Sampled 2/9/2022. Attenuated to 1.008. Probably the end of the road. Sulfur smell almost completely dissipated. Very pleasant taste. Tastes of coffee and oatmeal with just a hint of cream and tart fruit.

Note: The color means I'm probably going to call this an Irish Dry Ale. The flavor and everything else is to style but I can't imagine calling something this light a stout.


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  • Last Updated: 2022-02-10 14:59 UTC