SBS Unknown Irish Stout AG Conversion - Beer Recipe - Brewer's Friend

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SBS Unknown Irish Stout AG Conversion

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday December 11th 2022
1.055
1.012
5.6%
46.8
34.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Thomas Fawcett - Maris Otter Pale Ale Malt10.5 lb Maris Otter Pale Ale Malt 38 2.65 89.8%
0.50 lb Thomas Fawcett - Black Malt0.5 lb Black Malt 32 545 4.3%
4 oz Weyermann - Carafa Special Type II4 oz Carafa Special Type II 29.9 425 2.1%
4 oz Thomas Fawcett - Roasted Barley4 oz Roasted Barley 31.5 545 2.1%
3 oz Weyermann - Acidulated3 oz Acidulated 27 3.4 1.6%
187 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 32.33 40%
1.50 oz Artisan - Kent Goldings1.5 oz Kent Goldings Hops Pellet 5.1 Boil 15 min 14.44 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Chalk Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
McMinnville OR
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.55 qt Mash- Water heated to 167 Strike 165 °F 153 °F 60 min
20.3 qt Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.38 17.5  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.46 -5.8  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.46 37.8
Equipment Profile Used: System Default
 
Notes

Use Burton Salts in lieu of Gypsum, epsom salt, and chalk.

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  • Last Updated: 2022-12-11 21:24 UTC