DRY IRISH STOUT 2018 - Beer Recipe - Brewer's Friend

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DRY IRISH STOUT 2018

119 calories 12.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 75 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: XBEER CERVEJARIA
Calories: 119 calories (Per 330ml)
Carbs: 12.5 g (Per 330ml)
Created: Tuesday February 20th 2018
1.039
1.010
3.7%
41.7
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 63.7%
0.40 kg German - Munich Light0.4 kg Munich Light 37 6 5.1%
1.60 kg Flaked Barley1.6 kg Flaked Barley 32 2.2 20.4%
0.85 kg American - Black Barley0.85 kg Black Barley 27 530 10.8%
7.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 First Wort 0 min 41.7 100%
100 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 307 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-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L -- -- 55 °C 15 min
55 L -- -- 66 °C 75 min
55 L -- -- 75 °C 15 min
Starting Mash Thickness: 4.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.63 L. Suggest reducing initial water volume to 45.4 L and adding 4.23 L sparge/top-off.  
Strike water volume at mash thickness of 4.5 L/kg 35.3
Mash volume with grains 40.5
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 23.1 L) 28.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.6 L) 55
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 42
Going into fermentor 42
Total: 63.8  
Equipment Profile Used: System Default
 
Notes

OPTIONAL:

  • APOS 30 MIN. DE FERVURA RETIRAR 3 L DE MOSTO - ACIDO LACTICO PARA PH 4.5 E MINI ACIDIFICAÇAO COM 50 G MALTE PILSEN - COBRIR COM PLASTICO FILME E RESERVAR POR 3 DIAS - EXTRAIR 1,5 L, FERVER E ADICIONAR NA FERMENTAÇAO!
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  • Last Updated: 2018-02-20 13:31 UTC