Dry Stout - Beer Recipe - Brewer's Friend

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Dry Stout

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 100 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Wednesday April 5th 2017
1.042
1.010
4.3%
26.8
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale Ale7 lb Pale Ale 37 3.5 71.8%
22 oz Flaked Barley22 oz Flaked Barley 32 2.2 14.1%
10 oz Black barley10 oz Black barley - (late boil kettle addition) 0 500 6.4%
12 oz Chocolate malt12 oz Chocolate malt - (late boil kettle addition) 0 350 7.7%
156 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 70 min 19.83 50%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 10 min 6.96 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash --
4 g Table salt Water Agt Mash --
4 g Calcium Chloride Water Agt Mash --
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Protein rest - 130 Temperature -- 120 °F 15 min
6 qt Sac Rest Temp Adjust - Boil Temperature -- 150 °F 50 min
9 qt Mash Out - Boil Sparge -- 170 °F 10 min
20 qt Batch Sparge to pre-boil voumne Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.65 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.65 qt/lb 4.02 16.1  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 6.52 g | 26.1 qt) 6.45 25.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.08 g | 36.3 qt) 9 36  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.47 41.9
Equipment Profile Used: System Default
 
Notes

Dark grains are cold steeped and added after the boil.

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  • Last Updated: 2017-06-29 04:31 UTC