M's-I-Stout - Beer Recipe - Brewer's Friend

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M's-I-Stout

134 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 134 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Friday September 20th 2024
1.041
1.008
4.4%
37.0
32.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb Briess - Brewers Malt 2-Row3.25 lb Brewers Malt 2-Row 37 1.8 75.9%
4.50 oz Briess - Roasted Barley4.5 oz Roasted Barley 33.1 300 6.6%
4 oz Briess - Chocolate4 oz Chocolate 25 350 5.8%
2 oz Briess - Caramel Malt - 60L2 oz Caramel Malt - 60L 35.4 60 2.9%
4 oz Cane Sugar4 oz Cane Sugar 46 0 5.8%
2 oz Briess - Black Malt2 oz Black Malt 27 500 2.9%
68.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Northern Brewer - Williamette18 g Williamette Hops Pellet 5.4 Boil 90 min 30.27 69.2%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 5.8 Boil 15 min 6.7 30.8%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g gypsum (calcium sulfate) Water Agt Mash 90 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
4 g Sodium Bicarbonate Water Agt Mash 90 min.
2.50 ml Lactic acid Water Agt Mash 90 min.
1 each Whirlfloc tablet Fining Boil 15 min.
4 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 37 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
4 gal continuous circulation Steeping 155 °F 150 °F 80 min
continuous circulation Steeping 150 °F 170 °F 10 min
Starting Mash Thickness: 4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 4 qt/lb 4.03 16.1  
Mash volume with grains 4.35 17.4  
Grain absorption losses -0.5 -2  
Remaining sparge water volume (equipment estimates 1.74 g | 7 qt) 0.7 2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.74 18.9
Equipment Profile Used: System Default
"M's-I-Stout" Irish Stout beer recipe by dm brew. All Grain, ABV 4.35%, IBU 36.97, SRM 32.7, Fermentables: (Brewers Malt 2-Row, Roasted Barley, Chocolate, Caramel Malt - 60L, Cane Sugar, Black Malt) Hops: (Williamette, East Kent Goldings) Other: (gypsum (calcium sulfate), Calcium Chloride (dihydrate), Sodium Bicarbonate, Lactic acid, Whirlfloc tablet, Yeast Nutrient)
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  • Last Updated: 2024-09-20 21:26 UTC