Student's Stout - Beer Recipe - Brewer's Friend

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Student's Stout

147 calories 15.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 80 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bretton Gent
Rating:
5.00 (1 Review)

Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday February 21st 2017
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Dry Irish stout

by Luks

OG: 1.044 FG: 1.010 ABV: 4.4% IBU: 36

1.048
1.012
4.7%
39.4
39.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Maris Otter Pale3.6 kg Maris Otter Pale 38 3.75 74.3%
340 g Flaked Barley340 g Flaked Barley 32 2.2 7%
227 g United Kingdom - Crystal 15L227 g Crystal 15L 34 15 4.7%
227 g American - Black Malt227 g Black Malt 28 500 4.7%
227 g American - Chocolate227 g Chocolate 29 350 4.7%
227 g American - Roasted Barley227 g Roasted Barley 33 300 4.7%
4,848 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 36.8 87.7%
7 g Kent Goldings7 g Kent Goldings Hops Pellet 5 Boil 15 min 2.56 12.3%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Baking Soda Water Agt Mash 0 min.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 15 50 75 280
1 tsp gypsum .5 tsp calcium chloride .5 tspbaking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 66 °C 60 min
Mashout Temperature -- 77 °C 10 min
6 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.6 L) 34.2
Mash volume with grains (equipment estimates 36.8 L) 37.4
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28.5
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Ferment @ 64 degrees until 1.020 then raise to 70 until done.

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  • Last Updated: 2022-08-20 17:24 UTC