Dry Oyster Stout - Beer Recipe - Brewer's Friend

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Dry Oyster Stout

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 64% (brew house)
Source: WB
Rating:
5.00 (1 Review)

Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Monday October 23rd 2017
1.046
1.010
4.7%
37.1
31.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 58.4%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 27%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 9%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 5.6%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 5.9 Boil 40 min 20.25 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil 40 min 16.81 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Oysters Other Boil 15 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 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-
53 0 8 17 13 4.4
Mash Water (6.2 gallons RO):
Gypsum-2.4g
CalChl-1.2g
Epsom Salts-1.8g
Baking Soda-3.0g
—-
VT water for small batch
—-

Sparge Water (10.8 gallons RO):
Gypsum-4.1g
CalChl-2.1g
Epsom Salts-3.1g
10% phos. Acid - 9.2ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt 161f strike temp Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.89 15.6  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.64 34.6
Equipment Profile Used: System Default
 
Notes

For small batch used VT water and eliminated acidulated malt.

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  • Last Updated: 2019-03-21 13:20 UTC