Dry Stout - Beer Recipe - Brewer's Friend

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Dry Stout

209 calories 21.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.77 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Greg Hughes
Calories: 209 calories (Per 500ml)
Carbs: 21.4 g (Per 500ml)
Created: Tuesday November 1st 2022
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.80 kg Warminster Maltings - Maris Otter3.8 kg Maris Otter £ 0.00 / kg
£ 0.00 		38 6 78.4%
500 g Flaked Barley500 g Flaked Barley - (late boil kettle addition) 32 4.37 10.3%
450 g Crossmyloof - Roasted Barley450 g Roasted Barley - (late boil kettle addition) £ 0.00 / kg
£ 0.00 		30 1274.99 9.3%
100 g Crisp Malting - Chocolate Malt100 g Chocolate Malt - (late boil kettle addition) 32.66 1199.36 2.1%
4,850 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 33.73 100%
35 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 1 hr.
12.76 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
5.69 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 67 °C 67 °C 40 min
Temperature 67 °C 72 °C 20 min
Temperature 72 °C 77 °C 10 min
11 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.2
Mash volume with grains 16.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 18.6 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 25.8
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 20
Total: 31.1  
Equipment Profile Used: System Default
"Dry Stout" Irish Stout beer recipe by Greg Hughes. All Grain, ABV 4.5%, IBU 33.73, SRM 75.48, Fermentables: (Maris Otter, Flaked Barley, Roasted Barley, Chocolate Malt) Hops: (East Kent Goldings) Other: (Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2022-11-01 22:16 UTC