My Dry Irish Stout - Beer Recipe - Brewer's Friend

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My Dry Irish Stout

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday January 24th 2024
1.046
1.011
4.7%
26.1
39.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 62.8%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 20.9%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 10.5%
0.30 lb Bairds - Pale Chocolate0.3 lb Pale Chocolate 33 207 3.1%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.6%
9.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 40 min 9.92 33.3%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 40 min 12.12 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 4.1 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 psi       Temp: 38 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
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
6.5 gal 152 °F 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.58 14.3  
Mash volume with grains 4.35 17.4  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 0.86 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.44 17.8
Equipment Profile Used: System Default
 
Notes

To drive attenuation, mash no higher than 152°F (67°C).

Ferment at 65°F (19°C) and raise the temperature 2°F (1°C) per day for three days, then hold. This will be a quick fermentation since there’s not much for the yeast to consume; primary fermentation likely finishes within 72 hours. I wait at least a week after that, just to ensure it’s really “done,”

Cold-crash and package.

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  • Last Updated: 2024-01-27 17:08 UTC