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

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LEGACY - Dry Irish Stout

149 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 11.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 85% (ending kettle)
Hop Utilization: 98%
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Sunday July 24th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Simpsons - Maris Otter pale11 lb Maris Otter pale 38 2.4 66.7%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 18.2%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley - (late mash tun addition) 29 550 9.1%
1 lb Dingemans - Chocolate Rye1 lb Chocolate Rye 30 115 6.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.60 oz East Kent Goldings3.6 oz East Kent Goldings Hops Pellet 5.7 Boil 60 min 38.42 100%
3.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.79 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.59 g Gypsum Water Agt Mash 1 hr.
3.32 g Salt Water Agt Mash 1 hr.
3.79 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1.90 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 350 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
12.3 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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.64 gal (50.54 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.64 gal (2.54 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.19 gal (56.76 qt). Suggest reducing initial water volume to 10.68 gal (42.72 qt) and adding 2.19 gal (8.76 qt) sparge/top-off. 12.87 51.5  
Strike water volume at mash thickness of 3.12 qt/lb 12.87 51.5  
Mash volume with grains 14.19 56.8  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume 1.19 4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.64 g | 50.5 qt) 11.75 47  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil volume (equipment estimates 10.12 g | 40.5 qt) 11 44  
Estimated amount in fermentor 11 44  
Total: 14.06 56.3
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: 2024-11-18 22:28 UTC