Dry Irish Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dry Irish Stout

145 calories 15 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Northern Brewer
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday January 13th 2017
1.044
1.011
4.3%
38.7
36.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.91 lb United Kingdom - Maris Otter Pale10.91 lb Maris Otter Pale 38 3.75 66.6%
3.64 lb Flaked Barley3.64 lb Flaked Barley 32 2.2 22.2%
1.82 lb United Kingdom - Roasted Barley1.82 lb Roasted Barley 29 550 11.1%
16.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.73 oz Cluster2.73 oz Cluster Hops Pellet 6.6 Boil 60 min 38.66 100%
2.73 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Irish Moss Fining Boil 0 min.
2.50 g Gypsum Water Agt Mash 1 hr.
3.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
6.31 ml Lactic acid Water Agt Mash 1 hr.
2 each Campden Tablet Water Agt Other 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.1 gal Dough in Infusion -- 152 °F 60 min
12 qt mash out Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.14 24.6  
Mash volume with grains 7.45 29.8  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume (equipment estimates 7.76 g | 31 qt) 8.16 32.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.6 g | 46.4 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.3 57.2
Equipment Profile Used: System Default
"Dry Irish Stout" Dry Stout beer recipe by Northern Brewer. All Grain, ABV 4.27%, IBU 38.66, SRM 36.32, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (Cluster) Other: (Irish Moss, Gypsum, Calcium Chloride, Epsom Salt, Lactic acid, Campden Tablet)
Last Updated and Sharing
 
865
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-01-18 22:25 UTC