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Irish Stout

197 calories 17.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BV Craft
Calories: 197 calories (Per 500ml)
Carbs: 17.7 g (Per 500ml)
Created: Wednesday January 17th 2024
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R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH

by SE AULD HWAEL

OG: 1.044 FG: 1.009 ABV: 4.6% IBU: 34

1.043
1.008
4.6%
31.0
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Simpsons - Finest Pale Ale Maris Otter3 kg Finest Pale Ale Maris Otter 37 2.6 75%
0.20 kg Simpsons - Roasted Barley0.2 kg Roasted Barley 28.52 600 5%
0.40 kg Simpsons - Golden Naked Oats0.4 kg Golden Naked Oats 27 7 10%
0.25 kg Simpsons - Chocolate Malt0.25 kg Chocolate Malt 31.7 444 6.3%
150 g Belgian Candi Sugar - Amber/Brown (60L)150 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 3.7%
4 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Challenger27 g Challenger Hops Pellet 8.5 Boil 57 min 30.96 100%
27 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 10 min.
1 g Servomyces Other Boil 5 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
70 Milliliters
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.25 bar       Temp: 3 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 26 35 96 32 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 68 °C 63 °C 30 min
pH 5.3 -- 66 °C 15 min
-- 70 °C 30 min
-- 72 °C 5 min
7 L Sparge -- 72 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.1
Mash volume with grains 16.6
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 20.3 L) 17.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 29.7 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Start fermenting at 19°C
Day 3 go to 20°C
Day 4 go to 21°C
Day 5 go to 22°C
Day 9 cool down to 18°C transfer in brite tank, and add gelatin solution.
(Pre-heat 150 ml. of water to 35°С, add 5 grams of gelatin, stir.
Heat the solution to 65°С and pour it directly into your beer)
Day 12 cool down to 3°C, carbonate 5 days at 4 PSI.
Day 17 - Let the fun begin.

OG: 1.046
FG: 1.011
ABV: 4.6%

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  • Last Updated: 2024-09-24 17:14 UTC