O'HopDawg Dry Stout - Beer Recipe - Brewer's Friend

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O'HopDawg Dry Stout

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Source: West Sound Brewers
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday November 2nd 2017
1.048
1.013
4.6%
43.1
37.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb United Kingdom - Maris Otter Pale4.75 lb Maris Otter Pale 38 3.75 84.4%
6 oz United Kingdom - Black Patent6 oz Black Patent 27 525 6.7%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 6.7%
2 oz Flaked Barley2 oz Flaked Barley 32 2.2 2.2%
90 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Nugget0.4 oz Nugget Hops Leaf/Whole 15.5 Boil 60 min 43.13 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Boil 30 min.
2 g Calcium Chloride Water Agt Boil 30 min.
3 g Baking Soda Water Agt Boil 30 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 2.0 oz.       CO2 Level: 2.0 Volumes
 
Target Water Profile
Bainbridge Island, WA - 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 154 °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 1.97 7.9  
Mash volume with grains 2.42 9.7  
Grain absorption losses -0.7 -2.8  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 3.98 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.95 23.8
Equipment Profile Used: System Default
"O'HopDawg Dry Stout" Dry Stout beer recipe by West Sound Brewers. All Grain, ABV 4.62%, IBU 43.13, SRM 37.45, Fermentables: (Maris Otter Pale, Black Patent, Roasted Barley, Flaked Barley) Hops: (Nugget) Other: (Gypsum, Calcium Chloride, Baking Soda)
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  • Last Updated: 2017-11-09 21:48 UTC