Irish Stout - Beer Recipe - Brewer's Friend

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Irish Stout

154 calories 19.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 45 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.25 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Thursday January 5th 2023
1.046
1.016
4.0%
31.2
32.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons - Finest Pale Ale Golden Promise2.5 kg Finest Pale Ale Golden Promise 37 2.4 72.5%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 14.5%
0.25 kg Simpsons - Roasted Barley0.25 kg Roasted Barley 28.52 600 7.2%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) 41 1 5.8%
3.45 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Bramling Cross10 g Bramling Cross Hops Pellet 5 Boil at 100 °C 45 min 8.42 16.7%
50 g Bramling Cross50 g Bramling Cross Hops Pellet 5 Boil at 100 °C 15 min 22.76 83.3%
60 g / £ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
11 Grams
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 75.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Strike 62 °C 62 °C 45 min
13 L Sparge 76 °C 68 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.8
Mash volume with grains 11.9
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 13.8 L) 13.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 19.6 L) 19.3
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 15
Total: 23.3  
Equipment Profile Used: System Default
 
Notes

Mash All Malt for 45 mins @62c, 8L Mash, 10min Mash out @76c

15L sparge water @68c

19L (Start) rolling Boil

Hops per above, Add Lactose 10min left of boil

Chill to 18c

pitch yeast.

Prime per above

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  • Last Updated: 2023-03-06 16:51 UTC