Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Source: kal
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Tuesday December 12th 2017
1.046
1.011
4.6%
34.2
38.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 70%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 20%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 10%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 34.24 100%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.46 each Whirlfloc Tablet Fining Boil 1 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 240 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 71 71 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 64 °C 90 min
16.6 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.5
Mash volume with grains 18.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.4 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

4 packs Wyeast 1084 Irish Ale liquid yeast (or an appropriate starter*)

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  • Public: Yup, Shared
  • Last Updated: 2017-12-12 21:37 UTC