Dry Stout 1.06 - Beer Recipe - Brewer's Friend

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Dry Stout 1.06

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 45 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 98%
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday March 1st 2022
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1.011
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10.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Proximity - Pale Ale Malt8 lb Pale Ale Malt $ 0.99 / lb
$ 7.92 		37 3.5 72.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 18.2%
10 oz Simpsons - Roasted Barley10 oz Roasted Barley $ 2.20 / lb
$ 1.38 		28.52 600 5.7%
6 oz Briess - Midnight Wheat Malt6 oz Midnight Wheat Malt $ 2.20 / lb
$ 0.83 		25 550 3.4%
11 lbs / $ 10.12
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Crystal28 g Crystal Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil 45 min 13.68 70%
12 g Warrior12 g Warrior Hops $ 1.13 / oz
$ 0.48 		Pellet 14.7 Boil 45 min 19.16 30%
40 g / $ 0.48
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
House
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
76.1 18 65 99.8 62 27.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 160 °F 150 °F 90 min
5 gal Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.4 17.6  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.18 g | 28.7 qt) 7.4 29.6  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.03 36.1
Equipment Profile Used: System Default
"Dry Stout 1.06" Irish Stout beer recipe by KcLob. All Grain, ABV 4.77%, IBU 32.84, SRM 35.67, Fermentables: ( Pale Ale Malt, Flaked Barley, Roasted Barley, Midnight Wheat Malt) Hops: (Crystal, Warrior) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2023-04-16 22:25 UTC