PJ Van Rooyen - Irish Stout - Brew it Bru - Beer Recipe - Brewer's Friend

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PJ Van Rooyen - Irish Stout - Brew it Bru

180 calories 18.6 g 0.440 L
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor
Calories: 180 calories (Per 0.440L)
Carbs: 18.6 g (Per 0.440L)
Created: Monday May 9th 2022
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OG: 1.048 FG: 1.013 ABV: 4.6% IBU: 28

1.044
1.011
4.3%
26.6
74.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.20 kg Simpsons - Finest Pale Ale Golden Promise3.2 kg Finest Pale Ale Golden Promise 37 4.91 64%
325 g Simpsons - Aromatic Malt325 g Aromatic Malt 33 59.99 6.5%
450 g Simpsons - Crystal Dark450 g Crystal Dark 33 318.73 9%
250 g Simpsons - Chocolate Malt250 g Chocolate Malt 31.7 1183.34 5%
275 g Rolled Oats275 g Rolled Oats 33 4.37 5.5%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) 41 1.17 5%
250 g Simpsons - Roasted Barley250 g Roasted Barley 28.52 1599.64 5%
5,000 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Valley Hops - East Kent Golding30 g East Kent Golding Hops Pellet 6.2 Boil 60 min 20.8 54.5%
25 g Barth-Haas - Fuggles25 g Fuggles Hops Pellet 4.2 Boil 15 min 5.83 45.5%
55 g / R 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
15 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the system. Strike 70 °C 67 °C 60 min
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge 75 °C 75 °C 10 min
10 L Add sparge water until a pre boil volume of 28.5L has been reached Sparge 75 °C 75 °C 10 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains 20.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 19.1 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 31 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 25
Total: 34  
Equipment Profile Used: System Default
"PJ Van Rooyen - Irish Stout - Brew it Bru" Irish Stout beer recipe by Simon Taylor. All Grain, ABV 4.29%, IBU 26.63, SRM 74.1, Fermentables: (Finest Pale Ale Golden Promise, Aromatic Malt, Crystal Dark, Chocolate Malt, Rolled Oats, Lactose (Milk Sugar), Roasted Barley) Hops: (East Kent Golding, Fuggles)
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  • Last Updated: 2022-08-04 09:30 UTC