Short and Stout - Beer Recipe - Brewer's Friend

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Short and Stout

136 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.37 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ian Thacker
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Saturday July 22nd 2023
Similar Recipes

Irish Dry Stout

OG: 1.046 FG: 1.011 ABV: 4.6% IBU: 37

1.042
1.007
4.5%
46.2
31.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb US - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 83.3%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 16.7%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.6 Boil at 212 °F 60 min 36.07 72.7%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 5.7 Boil at 212 °F 20 min 10.15 27.3%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 gal Strike 168 °F 152 °F 60 min
Vorlauf -- 170 °F --
1.5 gal Fly Sparge 180 °F 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.5 18  
Mash volume with grains 5.22 20.9  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.37 25.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.75 31
Equipment Profile Used: System Default
"Short and Stout" Dry Stout beer recipe by Ian Thacker. All Grain, ABV 4.49%, IBU 46.22, SRM 31.24, Fermentables: (Pale 2-Row, Roasted Barley) Hops: (Fuggles, Willamette) Other: (Calcium Chloride (anhydrous), Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2023-09-16 22:14 UTC