The Provincial Stout - Beer Recipe - Brewer's Friend

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The Provincial Stout

146 calories 17.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Peter Blight
Calories: 146 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Saturday January 14th 2023
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Dry Irish stout

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OG: 1.044 FG: 1.010 ABV: 4.4% IBU: 36

1.047
1.016
4.1%
37.7
43.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 63.2%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 21.1%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 10.5%
0.15 kg American - Wheat0.15 kg Wheat 38 1.8 3.2%
0.10 kg American - Midnight Wheat Malt0.1 kg Midnight Wheat Malt 33 550 2.1%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4.5 First Wort 60 min 34.3 76.9%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 10 min 3.39 23.1%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
HRM - Dartmouth
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 64 °C 63 °C 60 min
5 L Sparge 75 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.7 L) 34.2
Mash volume with grains (equipment estimates 35.8 L) 37.3
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 34.2  
Equipment Profile Used: System Default
"The Provincial Stout" Irish Stout beer recipe by Peter Blight. BIAB, ABV 4.11%, IBU 37.69, SRM 43.5, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Wheat, Midnight Wheat Malt) Hops: (Fuggles) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-01-15 17:50 UTC