Dry Irish Stout-LF ed - Beer Recipe - Brewer's Friend

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Dry Irish Stout-LF ed

166 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.54 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Josh Weikert
Calories: 166 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday November 16th 2023
1.050
1.015
4.7%
27.2
25.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 12%
1.80 oz Bestmalz - BEST Acidulated1.8 oz BEST Acidulated 35.9 2.81 2.7%
2.75 lb Bairds - Maris Otter Pale Ale2.75 lb Maris Otter Pale Ale 37.5 2.5 65.9%
0.50 lb Briess - Barley, Flaked0.5 lb Barley, Flaked 32.2 1.4 12%
5 oz Briess - Barley, Flaked5 oz Barley, Flaked 32.2 1.4 7.5%
4.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Fuggles0.55 oz Fuggles Hops Pellet 4.3 Boil 40 min 17.97 55%
0.45 oz Styrian Goldings0.45 oz Styrian Goldings Hops Pellet 2.7 Boil 40 min 9.23 45%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Slaked Lime Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
0.45 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 12 20 100 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 qt Infusion 151 °F 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.81 g | 19.2 qt) 4.31 17.2  
Mash volume with grains (equipment estimates 5.14 g | 20.6 qt) 4.65 18.6  
Grain absorption losses -0.52 -2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 3.54 14.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.31 17.2
Equipment Profile Used: System Default
 
Notes

Notes of JFS:
11/16/23. Change BHEff and Koln yeast atten to match Lisa OG/FG. Note water requirements. Salts to make 100:100:100 sorta kinda. Aim pH for 5.4 as last two times I made it, pH was 5.56 (est 5.45) and 5.48 (est 5.40) so aim 5.40.

#4 remake 3, up to 5.5gal, up salts to 100s, back to hops used in #1, #177
Ca+2 Mg+2 Na+ Cl- SO4-2
96.6 12.6 20.3 99.4 73.0
pH est 5.45

#3 remake #2, up CaOH to get 5.40pH est.
Ca+2 Mg+2 Na+ Cl- SO4-2
80.6 11.6 6.0 73.1 48.8
screwed up and put in hops at 60 not 40. Chgd IBU from 26.02 to 29.65. Maybe took out a little flavor.

#2 remake #1 exactly.
Ca+2 Mg+2 Na+ Cl- SO4-2
78.5 11.6 6.0 73.1 48.8
aim 5.40pH, last tgt 5.40, meas 5.42
Instead of buying Celia, use leftover HallTrad, adj to keep IBU same

aim 5.45pH; aim 50:75:50 Ca:Cl:SO4
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78.5 11.6 6.0 73.1 48.8
Ferm at 65°F (19°C), I ramp up 2 degrees F per day for 3 days, and then hold

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  • Last Updated: 2023-11-16 16:02 UTC