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

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Bone Dry Irish Stout

166 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: 7.01 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday December 20th 2024
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1.051
1.009
5.4%
42.0
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 66.7%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 25%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 8.3%
12 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 41.97 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 10 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
4.7 gal Infusion 152 °F 152 °F 60 min
Mashout Infusion 152 °F 170 °F 10 min
2.5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.9 15.6  
Mash volume with grains 4.86 19.4  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.86 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.01 28  
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: 8.76 35
Equipment Profile Used: System Default
"Bone Dry Irish Stout" Dry Stout beer recipe by Scottschu. All Grain, ABV 5.41%, IBU 41.97, SRM 36.71, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (East Kent Goldings) Other: (Whirfloc, 5.2 pH Stabilizer, Wyeast Yeast Nutrient)
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  • Last Updated: 2025-01-29 22:18 UTC