1 Gal Crisp Irish Stout - Beer Recipe - Brewer's Friend

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1 Gal Crisp Irish Stout

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday August 16th 2023
1.050
1.010
5.2%
30.8
34.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.88 lb Ireland - Stout Malt1.875 lb Stout Malt 37 2 76.9%
1 oz Brown Malt1 oz Brown Malt 34 90.36 2.6%
1 oz American - Chocolate1 oz Chocolate 29 350 2.6%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 10.3%
2.50 oz American - Wheat2.5 oz Wheat 38 1.8 6.4%
0.50 oz United Kingdom - Chocolate0.5 oz Chocolate 34 425 1.3%
39 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.40 g Target4.4 g Target Hops Pellet 11.5 Boil 60 min 25.13 41.1%
6.30 g Challenger6.3 g Challenger Hops Pellet 8.5 Whirlpool 0 min 5.66 58.9%
10.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 10 min.
0.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.30 g Baking Soda Water Agt Mash 1 hr.
0.60 g Chalk Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
0.25 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Dublin - Boiled - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 4 12 19 55 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.91 gal Mash in a Bag Strike 164 °F 151 °F 60 min
Mash-out Temperature 151 °F 170 °F --
1 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 76 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.91 3.7  
Mash volume with grains 1.11 4.4  
Grain absorption losses -0.3 -1.2  
Remaining sparge water volume (equipment estimates 2.4 g | 9.6 qt) 1.34 5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.76 g | 11.1 qt) 1.7 6.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.26 5  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 1.25 5  
Total: 2.25 9
Equipment Profile Used: System Default
 
Notes

9/9/2023: CB&B reference attached - so far I'm not happy with the recipe. Minimum changes: Dissolved chalk ISO baking soda for carbonates. 9/10/2023: The beer is better today. I suspect the UK Chocolate I threw in of causing the harshness.

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  • Last Updated: 2023-09-11 01:01 UTC