Extra Jackrabbit Irish Stout_clone - Beer Recipe - Brewer's Friend

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Extra Jackrabbit Irish Stout_clone

192 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 26.2 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 192 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-jackrabbit-dry-irish-stout/
Created: Sunday November 10th 2024
1.062
1.017
5.9%
38.4
31.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons - Maris Otter pale2.5 kg Maris Otter pale 38 2.4 51%
1.40 kg Viking - Pilsner Malt1.4 kg Pilsner Malt 37 1.9 28.6%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 6.1%
0.30 kg Viking - Roasted Barley0.3 kg Roasted Barley 32.7 340 6.1%
0.25 kg American - Caramel / Crystal 90L0.25 kg Caramel / Crystal 90L 33 90 5.1%
0.15 kg German - Carafa I0.15 kg Carafa I 32 340 3.1%
4.90 kg / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Pellet 8.5 Boil 35 min 38.35 100%
40 g / Ft 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
YeastFlow - Redshamrock
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 96.4 g       Temp: 20 °C       CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.7
Mash volume with grains 17.9
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 15 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 26.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 18 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 18
Total: 32  
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 65°F (18°C) for 2 days, then allow the temperature to rise to 71°F (22°C) over the next 3 days and hold until fermentation is complete. Crash to 35°F (2°C), then package and carbonate to 2.20 volumes of CO2.

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  • Last Updated: 2025-03-31 16:36 UTC