Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

135 calories 14.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.15 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 97%
Calories: 135 calories (Per 16oz)
Carbs: 14.6 g (Per 16oz)
Created: Saturday February 19th 2022
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1.041
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Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Optic15 lb Optic 38 2.1 76.9%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 15.4%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley - (late mash tun addition) 29 550 7.7%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 4.2 First Wort 60 min 37.62 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.30 tsp Brewtan B Other Mash 1 hr.
1 tsp Brewtan B Other Boil 15 min.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
3 each Campden Tablets Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 639 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-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Beta Strike 160 °F 149 °F 45 min
Alpha -- 158 °F 15 min
Mashout -- 172 °F 10 min
11 gal Sparge Fly Sparge -- 172 °F 60 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: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.31 29.3  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 8.03 g | 32.1 qt) 8.53 34.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 13.15 52.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 15.84 63.4
Equipment Profile Used: System Default
"Dry Irish Stout" Irish Stout beer recipe by Aaron D.. All Grain, ABV 4.07%, IBU 37.62, SRM 29.74, Fermentables: (Optic, Flaked Barley, Roasted Barley) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Brewtan B, Whirlfloc, Beer Nutrient, Campden Tablets)
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  • Last Updated: 2024-02-24 16:29 UTC