SB64-2: Dry Stout - Beer Recipe - Brewer's Friend

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SB64-2: Dry Stout

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.53 gallons
Post Boil Size: 6.03 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jacob Melby
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday January 9th 2024
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Extra Stout British Grains

by Richard F Shoff Jr

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 37

1.055
1.011
5.8%
35.2
39.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 lb Weyermann - Eraclea Pilsner1.25 lb Eraclea Pilsner $ 0.00 / lb
$ 0.00 		37.03 1.75 10.2%
7.75 lb Crisp Malting - No.19 Floor Malt Maris Otter7.75 lb No.19 Floor Malt Maris Otter $ 0.00 / lb
$ 0.00 		37 3 63.3%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L $ 0.00 / lb
$ 0.00 		34 40 4.1%
1 lb American - Victory1 lb Victory $ 0.00 / lb
$ 0.00 		34 28 8.2%
0.25 lb German - Melanoidin0.25 lb Melanoidin $ 0.00 / lb
$ 0.00 		37 25 2%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt $ 0.00 / lb
$ 0.00 		33 550 4.1%
1 lb Belgian - De-Bittered Black1 lb De-Bittered Black 34 566 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Chief Hops - German Magnum0.75 oz German Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 13.5 Boil at 212 °F 75 min 35.24 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.35 g Gypsum Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
7.50 ml Phosphoric acid Water Agt Mash 1 hr.
14 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.36 21.4  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.53 30.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.03 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.03 g | 24.1 qt) 6 24  
Total: 9.31 37.2
Equipment Profile Used: System Default
"SB64-2: Dry Stout" Irish Extra Stout beer recipe by Jacob Melby. All Grain, ABV 5.82%, IBU 35.24, SRM 39.09, Fermentables: (Eraclea Pilsner, No.19 Floor Malt Maris Otter, Caramel / Crystal 40L, Victory, Melanoidin, Midnight Wheat Malt, De-Bittered Black) Hops: (German Magnum) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Phosphoric acid)
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  • Last Updated: 2024-02-11 14:53 UTC