D20 Dry Irish Stout - Beer Recipe - Brewer's Friend

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D20 Dry Irish Stout

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.9 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 90% (brew house)
Hop Utilization: 99%
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Wednesday February 9th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Simpsons - Finest Pale Ale Maris Otter12 lb Finest Pale Ale Maris Otter 37 2.6 69.6%
3.50 lb Holland & Barrett - Organic Flaked Barley3.5 lb Organic Flaked Barley 28 2.52 20.3%
1.75 lb United Kingdom - Roasted Barley1.75 lb Roasted Barley - (late mash tun addition) 29 550 10.1%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5.8 Boil 60 min 41.73 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp gelatin Water Agt Kegging 0 min.
1.70 tsp Gypsum Water Agt Mash 1 hr.
1.20 tsp Salt Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
3 Liters
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 498 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 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
6.51 gal Strike 164 °F 148 °F 90 min
Mashout Temperature 148 °F 168 °F --
9.68 gal Fly Sparge 168 °F 168 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 9.59 g | 38.4 qt) 9.84 39.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 13.9 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.31 65.2
Equipment Profile Used: System Default
"D20 Dry Irish Stout" Irish Stout beer recipe by crawmcgraw. All Grain, ABV 4.39%, IBU 41.73, SRM 31.05, Fermentables: (Finest Pale Ale Maris Otter, Organic Flaked Barley, Roasted Barley) Hops: (East Kent Goldings) Other: (Whirlfloc, gelatin, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2022-02-13 18:45 UTC