1759 Arthur G Irish Stout (15B) - Beer Recipe - Brewer's Friend

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1759 Arthur G Irish Stout (15B)

145 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jonathan Jones
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday June 25th 2023
1.044
1.012
4.2%
34.1
36.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 65%
2 lb Holland & Barrett - Organic Flaked Barley2 lb Organic Flaked Barley 28 2.52 20%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 10%
0.50 lb Briess - Brewers Oat Flakes / Flaked oats0.5 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - Fuggle UK2 oz Fuggle UK Hops Pellet 4.3 Boil 60 min 34.06 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Lactic acid Flavor Kegging 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.51 psi       Temp: 38 °F       CO2 Level: 2.05 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 160 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.33 g | 37.3 qt) 8.5 34  
Mash volume with grains (equipment estimates 10.13 g | 40.5 qt) 9.3 37.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Add 6oz (about 3/4 cups) of priming sugar to your bottling bucket if you are bottling. Sugar drops will cause too much carbonation for the Irish Stout.

Instead of using 3-4 drops of Lactic Acid to achieve the Guinness "tang", you can try this method I found from another brewer:

Four days before brewing put two bottles (approx. 24 oz) of Guinness in a bowl. Let it sit out on the counter at room temperature so it can sour. On brew day, when you have 30 minutes left in your boil, put the sour Guinness on the stove and boil it for about 10 minutes. At flameout, add this to your wort.

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  • Last Updated: 2023-06-26 15:04 UTC