Rye Irish Stout - Beer Recipe - Brewer's Friend

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Rye Irish Stout

162 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Matt Leidich
Hop Utilization: 98%
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday August 23rd 2024
1.049
1.013
4.8%
35.0
33.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 71.1%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 17.8%
10 oz United Kingdom - Black Patent10 oz Black Patent 27 525 5.6%
10 oz German - Chocolate Rye10 oz Chocolate Rye 31 240 5.6%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.4 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 16.56 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.15 psi       Temp: 38 °F       CO2 Level: 2.3 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
7.48 gal Strike 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.73 g | 34.9 qt) 8.24 32.9  
Mash volume with grains (equipment estimates 9.63 g | 38.5 qt) 9.14 36.5  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.24 32.9
Equipment Profile Used: System Default
"Rye Irish Stout" Dry Stout beer recipe by Matt Leidich. BIAB, ABV 4.75%, IBU 34.97, SRM 33.52, Fermentables: (Maris Otter Pale, Flaked Rye, Black Patent, Chocolate Rye) Hops: (East Kent Goldings, Willamette) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Whirlfloc)
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  • Last Updated: 2024-08-23 20:10 UTC