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Stout

138 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.26 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday April 10th 2023
1.042
1.010
4.1%
120.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Simpsons - Pale 2-Row4.5 lb Pale 2-Row 38 1.8 50%
3 lb Holland & Barrett - Organic Flaked Barley3 lb Organic Flaked Barley 28 2.52 33.3%
1.50 lb Simpsons - Roasted Barley1.5 lb Roasted Barley 28.52 600 16.7%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Target2.5 oz Target Hops Leaf/Whole 11.5 Boil at 212 °F 60 min 120.29 100%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.75 cups       Temp: 68 °F       CO2 Level: 1.65 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
5 gal Sparge with 170F water Sparge 160 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.72 g | 34.9 qt) 8.64 34.5  
Mash volume with grains (equipment estimates 9.44 g | 37.8 qt) 9.36 37.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 7.26 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.64 34.5
Equipment Profile Used: System Default
 
Notes

Heat 2.66 gallons (10 L) of water to 161 °F (72 °C) and stir in crushed grains and flaked barley. Mash at 150 °F (66 °C) for 60 minutes. Stir boiling water into grain bed until temperature reaches 168 °F (76 °C) and rest for 5 minutes. Recirculate until wort is clear, then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops with 60 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear. If beer is kegged, consider pushing with a nitrogen blend (see the Jan-Feb 2005 issue for more information on this).

Make 1 Litre of yeast starter.

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  • Last Updated: 2023-04-10 16:33 UTC