10- Paddy Womp - Irish Stout = Gold - Beer Recipe - Brewer's Friend

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10- Paddy Womp - Irish Stout = Gold

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.98 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Saturday December 24th 2022
1.062
1.015
6.1%
42.6
37.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Vienna11 lb Vienna 35 4 75.9%
0.50 lb Briess - Roasted Barley0.5 lb Roasted Barley 33.1 300 3.4%
0.50 lb American - Blackprinz0.5 lb Blackprinz 36 500 3.4%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 5.2%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 3.4%
0.50 lb Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate 32.7 220 3.4%
0.75 lb Rice Hulls0.75 lb Rice Hulls 0 0 5.2%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Cluster56 g Cluster Hops Pellet 6.5 Boil 60 min 42.6 100%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52.1 10 10 38.4 30 105
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 60 °C 90 min
-- 75 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.9
Mash volume with grains 14.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 24.6 L) 23.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Target Final Fermenter 21 L

EST Preboil Gravity 1.047
EST Target OG 1.059-1.060
EST Target FG 1.013-1.017

Mash 24.7
Sparge 11.1

For Dry Stout Water Profile 1 gram gypsum (1/4 tsp) at mash

A full body, Irish Extra Stout has a touch of sweetness and coffee and chocolate character in both the aroma and flavor.

Gold in O'Conner's 2022 competition

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  • Last Updated: 2023-11-03 02:22 UTC