Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

128 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 128 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Thursday January 19th 2023
1.039
1.009
4.0%
20.5
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 63.2%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 21.1%
0.50 lb Bairds - Roasted Barley0.5 lb Roasted Barley 33 600 10.5%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 5.3%
4.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Artisan - Fuggle (UK)0.4 oz Fuggle (UK) Hops Pellet 5 Boil 40 min 10.23 50%
0.40 oz Artisan - Willamette0.4 oz Willamette Hops Pellet 5 Boil 40 min 10.23 50%
0.80 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
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
2.08 gal Strike 151 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 157 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.08 8.3  
Mash volume with grains 2.46 9.8  
Grain absorption losses -0.59 -2.4  
Remaining sparge water volume (equipment estimates 3.3 g | 13.2 qt) 0.77 3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 2.84 11.4
Equipment Profile Used: System Default
 
Notes

Brewed on 1/25/23
Pitched yeast at 58℃

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  • Last Updated: 2023-01-26 13:09 UTC