Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Pat O'Brien
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday August 29th 2016
1.048
1.012
4.7%
31.8
34.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 65%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 20%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 7.5%
0.75 lb Perla Negra0.75 lb Perla Negra 30 340 7.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - nz waimea0.5 oz nz waimea Hops Pellet 10.5 Boil 60 min 18.72 50%
0.50 oz Yakima Valley Hops - nz waimea0.5 oz nz waimea Hops Leaf/Whole 10.5 Boil 30 min 13.08 50%
1 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
103 19 38 96 100 166
Mash - 4.0 gallons - Lincoln, NE Water
- 1/2 tsp CaCl2
- 1.0 ml 88% Lactic Acid
- Target Mash pH - 5.5
Sparge - 4.5 gallons - Lincoln, NE Water
- 1/2 tsp CaCl2
- 4.6 ml 88% Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 158F + 3F walls = 161F Infusion -- 148 °F 60 min
2 gal 212F water to mashout Temperature -- 168 °F 10 min
2.5 gal Sparge -- 168 °F 5 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4 16  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.04 g | 20.2 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
"Dry Irish Stout" Irish Stout beer recipe by Pat O'Brien. All Grain, ABV 4.7%, IBU 31.79, SRM 34.72, Fermentables: (Pale 2-Row, Flaked Barley, Chocolate, Perla Negra) Hops: (nz waimea)
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  • Last Updated: 2016-10-24 15:25 UTC