Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

130 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 54.4 liters
Post Boil Size: 50.9 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 89%
Calories: 130 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Sunday May 1st 2022
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1.043
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4.7%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Crisp Malting - Finest Maris Otter9 kg Finest Maris Otter 38 3 83.7%
0.50 kg Crisp Malting - Chocolate Malt0.5 kg Chocolate Malt 32.66 450 4.7%
0.75 kg Crisp Malting - Roasted Barley0.75 kg Roasted Barley 31.28 520 7%
0.50 kg Crisp Malting - Dextrin Malt0.5 kg Dextrin Malt 36.8 1.8 4.7%
10.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Artisan - Chinook50 g Chinook Hops Pellet 11.6 Boil 60 min 28.5 40%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 30 min 8.5 40%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 0 min 20%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
13 g Tartaric acid Water Agt Mash 1 hr.
6.50 g Tartaric acid Water Agt Sparge 1 hr.
2.50 each Aqausavanna Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
36.3 L Strike 63 °C 63 °C 15 min
Temperature 66 °C 66 °C 45 min
Temperature 77 °C 77 °C 5 min
26.2 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.33 L. Suggest reducing initial water volume to 45.4 L and adding 10.93 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 29.6
Mash volume with grains 36.7
Grain absorption losses -10.8
Remaining sparge water volume (equipment estimates 38.4 L) 36.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.3 L) 54.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 50 L) 50.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.9 L) 50
Total: 66.1  
Equipment Profile Used: System Default
"Dry Irish Stout" Dry Stout beer recipe by rhett. All Grain, ABV 4.67%, IBU 37, SRM 36.87, Fermentables: (Finest Maris Otter, Chocolate Malt, Roasted Barley, Dextrin Malt) Hops: (Chinook, Fuggles) Other: (Gypsum, Tartaric acid, Aqausavanna)
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  • Last Updated: 2022-05-01 08:29 UTC