Dry Stout - Beer Recipe - Brewer's Friend

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Dry Stout

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 65 liters (fermentor volume)
Pre Boil Size: 74 liters
Post Boil Size: 67 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Closet Brewing Project
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Tuesday November 21st 2023
1.043
1.010
4.3%
36.5
35.2
5.3
6.74
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Crisp Malting - Chevallier Heritage Malt8 kg Chevallier Heritage Malt 36.3 3 59.3%
3 kg Crisp Malting - Flaked Torrified Oats3 kg Flaked Torrified Oats $ 0.87 / kg
$ 2.61 		33 3.2 22.2%
0.75 kg Simpsons - Chocolate Malt0.75 kg Chocolate Malt 31.7 444 5.6%
0.75 kg German - Carafa III0.75 kg Carafa III 32 535 5.6%
1 kg Crisp Malting - Rye Malt1 kg Rye Malt $ 3.01 / kg
$ 3.01 		39.8 11.8 7.4%
13.50 kg / $ 5.62
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Fuggles100 g Fuggles Hops Pellet 4.5 Boil 30 min 14.93 50%
100 g Charles Faram - Brambling Cross100 g Brambling Cross Hops Pellet 6.5 Boil 30 min 21.56 50%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml ALDC $ 0.22 / ml
$ 0.22 		Other Mash 0 min.
6 ml Hop-aid Anti-foam $ 0.15 / ml
$ 0.90 		Other Mash 0 min.
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
9.15 ml Lactic acid Water Agt Mash 1 hr.
$ 1.12
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 244 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47.25 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 71.7 L. Suggest reducing initial water volume to 45.4 L and adding 26.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.16 L. Suggest reducing strike water volume to 36.49 L and adding 10.76 L sparge/top-off. 47.3
Strike water volume at mash thickness of 3.5 L/kg 47.3
Mash volume with grains 56.2
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 38.9 L) 41.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 71.7 L) 74
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 65 L) 67
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 67 L) 65
Total: 88.4  
Equipment Profile Used: System Default
"Dry Stout" Irish Stout beer recipe by Closet Brewing Project. All Grain, ABV 4.27%, IBU 36.49, SRM 35.15, Fermentables: (Chevallier Heritage Malt, Flaked Torrified Oats, Chocolate Malt, Carafa III, Rye Malt) Hops: (Fuggles, Brambling Cross) Other: (ALDC, Hop-aid Anti-foam, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2024-03-20 19:04 UTC