Group 3 Beer 3 - Irish Dry Stout - Beer Recipe - Brewer's Friend

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Group 3 Beer 3 - Irish Dry Stout

138 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 45 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.3 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Dan
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday March 2nd 2023
1.042
1.011
4.2%
38.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.24 lb US - Pale 2-Row2.24 lb Pale 2-Row 37 1.8 53.1%
1.02 lb Flaked Barley1.02 lb Flaked Barley 32 2.2 24.2%
0.96 lb American - Black Barley0.96 lb Black Barley 27 530 22.7%
4.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 45 min 38.27 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Other Mash 45 min.
0.50 tsp Irish Moss Other Boil 10 min.
 
Yeast
Propagate Labs - Propagate Labs - Dublin Ale
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 qt Infusion -- 154 °F 45 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 2.11 8.4  
Mash volume with grains 2.45 9.8  
Grain absorption losses -0.53 -2.1  
Remaining sparge water volume (equipment estimates 1.82 g | 7.3 qt) 1.97 7.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.15 g | 12.6 qt) 3.3 13.2  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.08 16.3
Equipment Profile Used: System Default
 
Notes

Recipe Adapted from - Irish Dry Stout by Dan from Brewer's Friend

OG (1.042, Range 1.036-1.044), FG (1.011, Range 1.007-1.011), ABV (4.16%, Range 4-4.5%), IBU (38.27, Range 25-45), SRM (50, Range 25-40)

  • SRM is 5 outside of range making it a darker beer than expected of an Irish Stout
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  • Last Updated: 2023-03-03 02:15 UTC