Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

151 calories 15.3 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Luhmann
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Friday March 4th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb United Kingdom - Golden Promise6.75 lb Golden Promise 37 3 69.9%
23 oz Flaked Barley23 oz Flaked Barley 32 2.2 14.9%
12.50 oz Briess - Chocolate12.5 oz Chocolate 25 350 8.1%
11 oz American - Roasted Barley11 oz Roasted Barley 33 300 7.1%
154.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
31 g BSG - East Kent Goldings31 g East Kent Goldings Hops Pellet 5.3 Boil 60 min 22.11 33.3%
31 g BSG - Fuggle31 g Fuggle Hops Pellet 4.2 Boil 20 min 10.61 33.3%
31 g BSG - Fuggle31 g Fuggle Hops Pellet 4.2 Boil 10 min 6.35 33.3%
93 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Other Mash 15 min.
1 tsp Irish Moss Fining Mash 15 min.
0.40 g Gypsum Water Agt Mash 1 hr.
0.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Baking Soda Water Agt Mash 1 hr.
0.50 g Slaked Lime Water Agt Mash 1 hr.
0.40 g Gypsum Water Agt Sparge 20 min.
1 g Calcium Chloride (anhydrous) Water Agt Sparge 20 min.
1.70 g Epsom Salt Water Agt Sparge 20 min.
0.36 g Lactic acid Water Agt Sparge 20 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 33 43 57 146
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Begin mash at 120 for 15 minutes before raising to 154 Strike 125 °F 120 °F 15 min
3.5 gal Raise temp to 154 and hold for 60 minutes 120 °F 154 °F 60 min
3.5 gal Raise temp to 168 to mashout 154 °F 168 °F 10 min
2 gal Pump all wort through basket and raise to drain and sparge Vorlauf 168 °F 168 °F 20 min
4.25 gal Sparge 4 gallons of water or until 6.5 gallons of wort collected Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.38 13.5  
Mash volume with grains 4.15 16.6  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume (equipment estimates 5.2 g | 20.8 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.96 31.8
Equipment Profile Used: System Default
 
Notes

Sub lactic acid for phosphoric at 3 ml.

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  • Last Updated: 2023-01-24 18:24 UTC