irish stout - Beer Recipe - Brewer's Friend

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irish stout

104 calories 9.3 g 12 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 40% (brew house)
Source: Giovanni Venditti
Calories: 104 calories (Per 12ml)
Carbs: 9.3 g (Per 12ml)
Created: Monday May 15th 2023
1.032
1.006
3.4%
41.5
45.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Bairds - Maris Otter Pale Ale9 kg Maris Otter Pale Ale 37.5 2.5 66.7%
3 kg Flaked Oats3 kg Flaked Oats 33 2.2 22.2%
1 kg Bairds - Roasted Barley1 kg Roasted Barley 33 600 7.4%
0.50 kg Bairds - Chocolate Malt0.5 kg Chocolate Malt 31 500 3.7%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Warrior25 g Warrior Hops Pellet 15.1 Boil 70 min 23.81 50%
25 g Warrior25 g Warrior Hops Pellet 15.1 Boil 30 min 17.71 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
27 g Chalk Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
28 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 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-
112.8 3 18.2 27.3 44.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Infusion 67 °C 67 °C 70 min
15 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.95 L. Suggest reducing initial water volume to 45.4 L and adding 10.55 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 20.3
Mash volume with grains 29.2
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 50.1 L) 49.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 50
Going into fermentor 50
Total: 69.4  
Equipment Profile Used: System Default
"irish stout" Dry Stout beer recipe by Giovanni Venditti. All Grain, ABV 3.44%, IBU 41.52, SRM 45.69, Fermentables: (Maris Otter Pale Ale, Flaked Oats, Roasted Barley, Chocolate Malt) Hops: (Warrior) Other: (Chalk, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2023-09-25 11:44 UTC