Dark and Irish Stout - Beer Recipe - Brewer's Friend

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Dark and Irish Stout

159 calories 17.2 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: 6.58 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Karissa & Robert
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Wednesday August 24th 2022
1.048
1.013
4.6%
40.2
47.3
5.4
5.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Origin malting - Chinook Pale6 lb Chinook Pale $ 0.95 / lb
$ 5.70 		37.7 3.6 57.9%
7.50 oz The Swaen - Blackswaen Black Extra7.5 oz Blackswaen Black Extra 32.7 500 4.5%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 19.3%
0.80 lb Briess - Roasted Barley0.8 lb Roasted Barley 33.1 300 7.7%
0.35 lb Briess - Chocolate0.35 lb Chocolate 25 350 3.4%
0.75 lb Briess - Roasted Barley0.75 lb Roasted Barley 33.1 300 7.2%
10.37 lbs / $ 5.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - East Kent Golding2 oz East Kent Golding Hops Pellet 5.4 Boil 60 min 40.16 100%
2 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 5 26 101 86 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.14 gal Strike 159 °F 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.89 15.6  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 4.24 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Ferment at 65 until close to ent of FG then raise temp to 67F and hold for two weeks.

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  • Last Updated: 2022-08-25 03:49 UTC