A broken clock's Irish on St Paddy's day - Beer Recipe - Brewer's Friend

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A broken clock's Irish on St Paddy's day

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
URL: https://www.cascadebrewersguild.com/bcoem/
Created: Wednesday December 28th 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 81.1%
1 lb Weyermann - Carafa Special Type III1 lb Carafa Special Type III 29.9 525 10.8%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 5.4%
0.25 lb Rolled Oats0.25 lb Rolled Oats 33 2.2 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz BSG - Magnum0.75 oz Magnum Hops Pellet 11.2 Boil 60 min 32.8 42.9%
1 oz BSG - Willamette1 oz Willamette Hops Pellet 7.7 Boil 5 min 5.99 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
10.97 ml Lactic acid Water Agt Mash 1 hr.
12 g Chalk Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 179 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-
100.7 3.3 13 21.5 49.7 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 152 °F 148 °F 10 min
Steeping 148 °F 148 °F 60 min
Mash out Temperature 148 °F 170 °F 15 min
2 gal Batch Sparge 170 °F 170 °F 15 min
Bring to Boil Temperature 170 °F 212 °F 15 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 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.75 g | 23 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

Bronze in the Cascade Brewers Cup, total score 40.5



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  • Last Updated: 2023-08-24 22:03 UTC