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Website - Irish Stout

179 calories 17.7 g 0.440 L
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 179 calories (Per 0.440L)
Carbs: 17.7 g (Per 0.440L)
Created: Friday September 29th 2023
1.044
1.010
4.3%
31.1
63.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.85 kg Crisp Malting - Finest Maris Otter3.85 kg Finest Maris Otter 36.8 4.91 73%
400 g Weyermann - Caramunich Type 3400 g Caramunich Type 3 34 150.61 7.6%
300 g Simpsons - Roasted Barley300 g Roasted Barley 28.52 1599.64 5.7%
100 g Weyermann - Carafa Special Type III100 g Carafa Special Type III 29.9 1399.5 1.9%
250 g Weyermann - Pale Wheat250 g Pale Wheat 36 3.84 4.7%
375 g Simpsons - Oat Malt375 g Oat Malt 28 3.84 7.1%
5,275 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37.50 g East Kent Golding37.5 g East Kent Golding Hops Pellet 5.1 Boil 60 min 21.59 42.9%
25 g Barth-Haas - Fuggles25 g Fuggles Hops Pellet 4.2 Boil 10 min 4.3 28.6%
25 g East Kent Golding25 g East Kent Golding Hops Pellet 5.1 Boil 10 min 5.22 28.6%
87.50 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1.66 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 176 g       Temp: 18 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Water
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
20 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 71 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
15 L Add sparge water until a pre boil volume has been reached Sparge 80 °C 77 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.3
Mash volume with grains 22.7
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 18.1 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 34.7  
Equipment Profile Used: System Default
"Website - Irish Stout" Irish Stout beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 4.34%, IBU 31.1, SRM 63.75, Fermentables: (Finest Maris Otter, Caramunich Type 3, Roasted Barley, Carafa Special Type III, Pale Wheat, Oat Malt) Hops: (East Kent Golding, Fuggles) Other: (Yeast Nutrient)
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  • Last Updated: 2025-01-15 12:57 UTC