Saint Patrick's Stout - Beer Recipe - Brewer's Friend

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Saint Patrick's Stout

504 calories 49.6 g 1 L
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 20.07 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 12.1 °P (recipe based estimate)
Post Boil Gravity: 13.4 °P (recipe based estimate)
Efficiency: 77% (brew house)
Hop Utilization: 99%
Calories: 504 calories (Per 1L)
Carbs: 49.6 g (Per 1L)
Created: Wednesday February 28th 2024
13.4 °P
3.1 °P
5.5%
24.7
45.1
5.4
23.63
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.46 kg Gladfield - Munich Malt1.46 kg Munich Malt $ 3.20 / kg
$ 4.67 		36.8 7.87 36.8%
1.43 kg Gladfield - Pilsner Malt1.43 kg Pilsner Malt $ 3.20 / kg
$ 4.58 		37.7 1.93 36%
0.54 kg Gladfield - Roasted Barley0.54 kg Roasted Barley $ 4.95 / kg
$ 2.67 		33 488 13.6%
0.27 kg Gladfield - Rolled Oats (harraway's)0.27 kg Rolled Oats (harraway's) $ 4.00 / kg
$ 1.08 		32.2 1.62 6.8%
0.27 kg Gladfield - Medium Crystal Malt0.27 kg Medium Crystal Malt $ 5.00 / kg
$ 1.35 		35.4 56.35 6.8%
3.97 kg / $ 14.35
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Green Bullet15 g Green Bullet Hops $ 0.08 / g
$ 1.20 		Pellet 11 Boil 60 min 24.67 100%
15 g / $ 1.20
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Protafloc $ 0.10 / g
$ 0.08 		Fining Mash 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
0.53 ml Lactic acid Water Agt Mash 1 hr.
$ 0.08
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 171 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 25 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike 72 °C 65 °C 60 min
15 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.9
Mash volume with grains 12.5
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 17.7 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 20.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 17 L) 18
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 18 L) 17
Total: 24.9  
Equipment Profile Used: System Default
"Saint Patrick's Stout" Sweet Stout beer recipe by LukasT. All Grain, ABV 5.52%, IBU 24.67, SRM 45.12, Fermentables: ( Munich Malt, Pilsner Malt, Roasted Barley, Rolled Oats (harraway's), Medium Crystal Malt) Hops: (Green Bullet) Other: (Protafloc, Calcium Chloride (dihydrate), Epsom Salt, Baking Soda, Lactic acid)
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  • Last Updated: 2024-03-12 21:09 UTC