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

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Atomic Dry Irish Stout

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Atomic Hops Brewing
Hop Utilization: 93%
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Thursday November 10th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale $ 2.49 / lb
$ 32.37 		38 3.75 69.3%
3.50 lb Flaked Barley3.5 lb Flaked Barley $ 1.99 / lb
$ 6.97 		32 2.2 18.7%
1.75 lb United Kingdom - Roasted Barley1.75 lb Roasted Barley $ 2.49 / lb
$ 4.36 		29 550 9.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt $ 3.49 / lb
$ 1.75 		27 3.4 2.7%
18.75 lbs / $ 45.44
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops $ 3.69 / oz
$ 14.76 		Pellet 5 Boil at 212 °F 60 min 33.26 80%
1 oz Fuggles1 oz Fuggles Hops $ 3.09 / oz
$ 3.09 		Pellet 4.5 Boil at 212 °F 90 min 8.01 20%
5 oz / $ 17.85
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet $ 0.34 / each
$ 0.34 		Fining Boil 15 min.
1 tsp Yeast Nutrient $ 0.32 / tsp
$ 0.32 		Water Agt Mash 15 min.
$ 0.66
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
$ 10.99 / each
$ 10.99
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 509 B cells required
$ 10.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       Temp: 34 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Las Vegas Valley Water District 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 23 78 84 198 136
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Mash In Infusion -- 148 °F 90 min
Mash Out Infusion 148 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.44 gal (57.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.44 gal (9.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.2 32.8  
Mash volume with grains 9.7 38.8  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 8.83 g | 35.3 qt) 9.39 37.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.44 g | 57.8 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.25 49  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.25 g | 49 qt) 12 48  
Total: 17.59 70.4
Equipment Profile Used: System Default
 
Notes

Yeast Starter:
Starter Size (L): 2 Ltrs.

DME Required: 8.5 oz, 239.7 g
Growth Rate: 1.4
Initial Cells Per Extract (B/g): 0.42
Ending Cell Count: 436 billion cells
Resulting Pitch Rate: 0.86M cells / mL / °P

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  • Last Updated: 2022-11-10 19:27 UTC