Alfred's Irish Stout (Stout IV) - Beer Recipe - Brewer's Friend

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Alfred's Irish Stout (Stout IV)

137 calories 12.7 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 50% (ending kettle)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Wednesday August 12th 2015
1.045
1.009
4.6%
41.1
38.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Amber1.4968 kg Liquid Malt Extract - Amber 35 10 32.5%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 21.7%
0.91 kg Dry Malt Extract - Dark0.9071 kg Dry Malt Extract - Dark 44 30 19.7%
0.70 kg United Kingdom - Pale Chocolate0.7 kg Pale Chocolate 33 207 15.2%
0.17 kg American - Black Malt0.17 kg Black Malt 28 500 3.7%
0.17 kg American - Roasted Barley0.17 kg Roasted Barley 33 300 3.7%
0.16 kg German - CaraFoam0.16 kg CaraFoam 37 1.8 3.5%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24.20 g Millenium24.2 g Millenium Hops Pellet 15.5 Boil 50 min 41.09 100%
24.20 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.7 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
see mash chemistry and volume
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.2 L Infusion -- 60 °C 10 min
5 L 5 liters more because all absorbed Infusion -- 67 °C 30 min
Quick Water Requirements
Water Liters
Water added to kettle 28
Mash volume with grains 29.4
Grain absorption losses (steep / mash) -2.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 29.8 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.7 L) 24
Estimated amount in fermentor 24
Total: 28  
Equipment Profile Used: System Default
 
Notes

Changed to reflect brew day.

Last Updated and Sharing
 
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  • Last Updated: 2016-01-05 18:01 UTC