Dry Rye Stout - Beer Recipe - Brewer's Friend

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Dry Rye Stout

6785 calories 638.1 g 20 qt
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Calories: 6785 calories (Per 20qt)
Carbs: 638.1 g (Per 20qt)
Created: Saturday November 4th 2017
1.039
1.008
4.0%
34.6
30.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 25%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 25%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 12.5%
1.25 lb American - Rye1.25 lb Rye 38 3.5 15.6%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 12.5%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 6.3%
0.25 lb German - Carafa III0.25 lb Carafa III 32 535 3.1%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 16.8 Boil 60 min 34.57 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Water Agt Mash --
2 tsp Gypsum Water Agt Mash --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 152 B cells required
WY 1968
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Nitro       Amount: 30 psi      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.27 g | 33.1 qt) 8.25 33  
Mash volume with grains (equipment estimates 8.91 g | 35.6 qt) 8.89 35.6  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Make 2 liter starter w/200 gm DME. Use 1.5L in this beer and save 0.5L (100 Bn cells) for future
Yeast blend of 4th Gen WLP001 and 3rd Gen WY1968

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  • Last Updated: 2018-01-27 02:18 UTC