Grandpa's GC Stout Mk2 - Beer Recipe - Brewer's Friend

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Grandpa's GC Stout Mk2

145 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Greg modded from Eric's Brew Page
Calories: 145 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Friday May 26th 2017
1.047
1.014
4.4%
29.6
30.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.13 kg United Kingdom - Maris Otter Pale3.128 kg Maris Otter Pale 38 3.75 74%
350 g Flaked Barley350 g Flaked Barley 32 2.2 8.3%
390 g United Kingdom - Roasted Barley390 g Roasted Barley 29 550 9.2%
360 g German - Carapils360 g Carapils 35 1.3 8.5%
4,228 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Northern Brewer22 g Northern Brewer Hops Pellet 7.8 Boil 60 min 20.58 59.5%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 60 min 8.99 40.5%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 ml Soured Guinness Flavor Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Glucose Drops       Amount: 5g per bottle      
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Water Adjustment as calculated by Bru'n Water.
Melbourne (Aus) water base
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 68 °C 60 min
15 L Mashout Infusion -- 75 °C 10 min
15.75 L Sparge -- 68 °C --
Starting Mash Thickness: 4.26 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.3 L/kg 18
Mash volume with grains 20.8
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 17.4 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 26.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Modified from first attempt (which was terrific!) to reduce bittering hops somewhat; some tasters felt it was a little over-bitter on the after palate.

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  • Last Updated: 2017-05-28 01:38 UTC