Meelin Irish Stout - Beer Recipe - Brewer's Friend

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Meelin Irish Stout

123 calories 10.3 g 16 oz
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.52 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris
Calories: 123 calories (Per 16oz)
Carbs: 10.3 g (Per 16oz)
Created: Tuesday January 12th 2016
1.038
1.006
4.2%
52.2
21.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 66.7%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 6.7%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 13.3%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt - (late mash tun addition) 37 3.5 13.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 52.24 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 tsp Yeast Nutrient Fining Boil 10 min.
1 each Whirfloc Fining Boil 5 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.25 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Black Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 20 41 29 155
2g calcium chloride
6ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.08 gal Strike 155 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.58 34.3  
Mash volume with grains 9.1 36.4  
Grain absorption losses -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.52 30.1  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

Update: 2.16.22
Substituting 1lb of flaked oats instead of flaked barley

Update: 8.12.18
OLD RECIPE:
7.5 lb United Kingdom - Maris Otter Pale 38 3.75 68.2%
2 lb Flaked Barley 32 2.2 18.2%
8 oz Lactose (Milk Sugar) - (late addition) 41 1 4.5%
8 oz United Kingdom - Chocolate 34 425 4.5%
8 oz United Kingdom - Roasted Barley 29 550 4.5%


Update 7.14.16: Changed recipe from 1lbs to 8oz Roasted Barley and add in 8oz of Chocolate.

Use 2 packages of S-33.

Changed S-04

Doing a "once-off" (term I borrowed from Murphy's) is the adding of any ingredient to the brew. For example this one I can add lactose.

Add Amylase Enzyme.

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  • Last Updated: 2022-05-17 19:16 UTC