Dry Stout - Beer Recipe - Brewer's Friend

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Dry Stout

135 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Efficiency: 85% (brew house)
Source: Martin Golobic
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Monday February 25th 2013
1.041
1.010
4.1%
37.2
31.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 67.5%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 9.2%
1.60 lb American - Roasted Barley1.6 lb Roasted Barley 33 300 9.8%
0.20 lb German - Acidulated Malt 0.2 lb Acidulated Malt 27 3.4 1.2%
1 lb American - Black Malt1 lb Black Malt 28 500 6.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.1%
16.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.80 oz East Kent Goldings4.8 oz East Kent Goldings Hops Pellet 5 Boil 60 min 37.21 100%
4.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 349 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cedar Rapids, IA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 13 13 33 21 86
3g gypsum, 3 g Ca Cl.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.35 qts/lb Temperature -- 153 °F 75 min
Fly Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.68 gal (54.72 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.68 gal (6.72 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 7.13 28.5  
Mash volume with grains 8.44 33.7  
Grain absorption losses -2.04 -8.2  
Remaining sparge water volume (equipment estimates 8.84 g | 35.3 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.68 g | 54.7 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 11.79 47.2
Equipment Profile Used: System Default
"Dry Stout" Dry Stout beer recipe by Martin Golobic. All Grain, ABV 4.08%, IBU 37.21, SRM 31.58, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Acidulated Malt , Black Malt, Flaked Oats) Hops: (East Kent Goldings) Other: (Whirlfloc)
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  • Last Updated: 2013-05-08 16:07 UTC