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Irish Stout

148 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Thursday June 18th 2015
1.048
1.013
4.7%
37.4
37.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 3.75 78.4%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 10.3%
0.45 kg United Kingdom - Roasted Barley0.45 kg Roasted Barley 29 550 9.3%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 2.1%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41 g East Kent Goldings41 g East Kent Goldings Hops Leaf/Whole 3.74 Boil 70 min 17.22 57.7%
20 g Progress20 g Progress Hops Leaf/Whole 6.85 Boil 70 min 15.39 28.2%
10 g Challenger10 g Challenger Hops Leaf/Whole 7.28 Boil 20 min 4.79 14.1%
71 g / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.6
Mash volume with grains 17.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 21.2 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 27
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 32.8  
Equipment Profile Used: System Default
"Irish Stout" Dry Stout beer recipe by Dan287. All Grain, ABV 4.67%, IBU 37.41, SRM 37.68, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Chocolate) Hops: (East Kent Goldings, Progress, Challenger)
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  • Public: Yup, Shared
  • Last Updated: 2015-06-19 19:07 UTC