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

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Dinghy Irish Dry Stout

135 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday March 6th 2024
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Irish Dry Stout

OG: 1.046 FG: 1.011 ABV: 4.6% IBU: 37

1.041
1.011
4.0%
40.6
35.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Muntons - Maris Otter Extra Pale6 lb Maris Otter Extra Pale 38 2 62.3%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 20.8%
1 lb Muntons - Roasted Barley1 lb Roasted Barley 29 550 10.4%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.2%
9.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 40.59 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Gypsum Water Agt Mash 0 min.
3 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 tsp Yeast Nutrient Other Boil 10 min.
1.50 each Whirlfloc tablet Other Boil 15 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.21 gal Strike 162 °F 150 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.21 16.8  
Mash volume with grains 4.98 19.9  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume 4.32 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
"Dinghy Irish Dry Stout" Dry Stout beer recipe by Ronis. All Grain, ABV 3.97%, IBU 40.59, SRM 35.86, Fermentables: (Maris Otter Extra Pale, Flaked Barley, Roasted Barley, Acidulated Malt, Rice Hulls) Hops: (East Kent Goldings) Other: (Gypsum, Calcium Chloride (dihydrate), Yeast Nutrient, Whirlfloc tablet)
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  • Public: Yup, Shared
  • Last Updated: 2024-03-06 18:14 UTC