BCS Dry Irish Stout - Beer Recipe - Brewer's Friend

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BCS Dry Irish Stout

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lisa and Sanjay
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Sunday February 6th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 66.7%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.8%
0.50 lb Crisp Malting - Roasted Barley0.5 lb Roasted Barley 31.28 520 4.8%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 19%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 5.8 Boil 60 min 22.39 33.3%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.3 Boil 10 min 4.62 33.3%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.3 Boil 20 min 7.71 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
12.42 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 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
4 gal Strike 167.3 °F 150 °F 60 min
3 gal Batch Sparge 185 °F 168 °F 15 min
3 gal Fly Sparge 180 °F 180 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 42 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.28 13.1  
Mash volume with grains 4.12 16.5  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.39 g | 21.6 qt) 5.78 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.13 24.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.13 g | 24.5 qt) 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

During final 1/3 of fermentation, raise temp to 71F for diacetyl rest

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  • Last Updated: 2022-02-06 19:21 UTC