LEGACY - Dry Irish Stout - Beer Recipe - Brewer's Friend

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LEGACY - Dry Irish Stout

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.8 gallons (ending kettle volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 76% (ending kettle)
Hop Utilization: 98%
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday July 24th 2022
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Simpsons - Maris Otter pale6.5 lb Maris Otter pale 38 2.4 66.3%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 20.4%
0.80 lb United Kingdom - Roasted Barley0.8 lb Roasted Barley - (late mash tun addition) 29 550 8.2%
8 oz Dingemans - Chocolate Rye8 oz Chocolate Rye 30 115 5.1%
9.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54 g East Kent Goldings54 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 38.68 100%
54 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.75 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 5 12 73 76 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Single infusion no sparge Infusion 154 °F 148 °F 60 min
Starting Mash Thickness: 3.12 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.12 qt/lb 7.64 30.6  
Mash volume with grains 8.43 33.7  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume 0.13 0.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.37 g | 29.5 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 4.73 g | 18.9 qt) 5.8 23.2  
Estimated amount in fermentor 5.8 23.2  
Total: 7.78 31.1
Equipment Profile Used: System Default
 
Notes

Roasted Barley ground into finest dust possible via coffee burr grinder and added at end of mash, recirculated for 15 minutes (vorlauf) before lautering into boil kettle. I brew on a 3 vessel system but do full volume mashes, recirculating through a herms coil in my HLT. Electric brewing on 240v system with 5500w elements.

OG recipe: Maris otter pale: 7 lbs, flaked barley 2 lbs, roast barley 1 lb.

Revised recipe now includes a small charge (5 oz) of chocolate malt to increase coffee flavors.
---
brewed again 7/26. modified chocolate rye to 8 oz and ground it up with the roast malt for a late addition (added it 15 min before lautering) Mash 148. i always get better efficiency with this beer than others, so i added some water to drop my pre-boil gravity down to 1.038, and added more water at the 15 minute mark to reduce from 1.047 to 1.044 approx, which is about 2 points from what i finished at. pitched 66f

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  • Last Updated: 2024-07-27 14:17 UTC