Dry Irish Stout 2.0 - Beer Recipe - Brewer's Friend

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Dry Irish Stout 2.0

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jonathan
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday February 16th 2025
1.047
1.011
4.8%
32.7
29.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Bairds - Maris Otter Finest Ale Malt 2.5 lb Maris Otter Finest Ale Malt 37.7 2.5 66.7%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 20%
0.50 lb Briess - Roasted Barley0.5 lb Roasted Barley 33.1 300 13.3%
3.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 32.73 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Mash 5 min.
1 tsp Yeast Nutrient Other Mash 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.5 oz       Temp: 68 °F       CO2 Level: 2.1 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
7.5 qt Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 1.88 7.5  
Mash volume with grains 2.18 8.7  
Grain absorption losses -0.47 -1.9  
Remaining sparge water volume (equipment estimates 2.36 g | 9.5 qt) 2.34 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.22 16.9
Equipment Profile Used: System Default
"Dry Irish Stout 2.0" Irish Stout beer recipe by Jonathan. All Grain, ABV 4.79%, IBU 32.73, SRM 29.87, Fermentables: (Maris Otter Finest Ale Malt , Flaked Barley, Roasted Barley) Hops: (East Kent Goldings) Other: (Whirlfloc, Yeast Nutrient)
Last Updated and Sharing
 
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  • Last Updated: 2025-02-18 21:44 UTC