2017-03 Dry Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

2017-03 Dry Stout

125 calories 12.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Zymurgy, Vol4#2 March/April 2017, p26
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Sunday March 5th 2017
1.041
1.010
4.1%
38.5
35.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 kg United Kingdom - Pale 2-Row2.9 kg Pale 2-Row 38 2.5 63%
1.20 kg Flaked Barley1.2 kg Flaked Barley 32 2.2 26.1%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley - (late boil kettle addition) 29 550 10.9%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 60 min 22.9 71.4%
14 g Challenger14 g Challenger Hops Pellet 8.5 Boil 60 min 15.57 28.6%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash --
2 g Calcium Chloride Water Agt Boil 90 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 177 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
4g CaCl2 in mash water, 2 g in sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.57 L Mash Temperature -- 64 °C 60 min
14.57 L Mash out Temperature -- 76 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.4
Mash volume with grains 15.5
Grain absorption losses -4.6
Remaining sparge water volume 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 19.2 L) 23
Estimated amount in fermentor 23
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Steep the roast barley separately in 2l at 68ºc for 60mins and add wort to kettle when sparging.
Sparge at 80ºc

14.57l mash, 2l with roasted barley, 15.1l sparge

Last Updated and Sharing
 
666
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-16 11:28 UTC