Lightning Dry Irish - Beer Recipe - Brewer's Friend

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Lightning Dry Irish

147 calories 13.7 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: 7.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday June 13th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - No.19 Floor Malt Maris Otter7 lb No.19 Floor Malt Maris Otter $ 3.20 / lb
$ 22.40 		37 3 70.7%
2 lb Flaked Barley2 lb Flaked Barley $ 3.50 / lb
$ 7.00 		32 2.2 20.2%
0.80 lb Crisp Malting - Roasted Barley0.8 lb Roasted Barley - (late mash tun addition) $ 3.50 / lb
$ 2.80 		31.28 520 8.1%
0.10 lb Weyermann - Acidulated0.1 lb Acidulated $ 3.00 / lb
$ 0.30 		27 3.4 1%
9.90 lbs / $ 32.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.65 oz East Kent Goldings1.65 oz East Kent Goldings Hops Pellet 5.9 Boil 60 min 40.48 100%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Gypsum $ 0.10 / g
$ 0.21 		Water Agt Mash 0 min.
3 g Epsom Salt $ 0.10 / g
$ 0.30 		Water Agt Mash 0 min.
1.10 g Sea salt $ 0.10 / g
$ 0.11 		Spice Mash 0 min.
2.60 g Calcium Chloride (anhydrous) $ 0.10 / g
$ 0.26 		Water Agt Mash 0 min.
1 each Whirlfloc $ 0.50 / each
$ 0.50 		Fining Boil 5 min.
3 ml Lactic acid - 88% $ 0.10 / ml
$ 0.30 		Flavor Kegging 0 min.
$ 1.68
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
$ 9.00 / each
$ 9.00
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 9.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Martin's - Purified RO Water
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
6.5 gal dough-in Strike 100 °F 100 °F --
6.5 gal acid rest Steeping 110 °F 110 °F 10 min
6.5 gal sacchirification Steeping 148 °F 148 °F 90 min
6.5 gal add roasted barley @ start Steeping 168 °F 168 °F 10 min
7.5 gal mash-out Sparge 168 °F 168 °F --
Starting Mash Thickness: 3.04 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.04 qt/lb 7.52 30.1  
Mash volume with grains 8.32 33.3  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 1.03 g | 4.1 qt) 1.46 5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.99 36
Equipment Profile Used: System Default
 
Notes

ADD ROASTED BARLEY AT END OF 148F MASH - MIX WELL AND LET STEEP FOR 10 MINUTES AS IT RAMPS TO 168 THEN CONTINUE MASHOUT

FERMENT AT 95F IN ANVIL FOUNDRY

ADD 3mL LACTIC AT KEGGING

Ca=50, Mg=10, Na=16, Cl=82, SO4=82

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  • Last Updated: 2022-06-14 21:50 UTC