Malone's Irish Stout 3-10 - Beer Recipe - Brewer's Friend

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Malone's Irish Stout 3-10

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 87.4% (brew house)
Source: Vernon Jenewein
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday March 9th 2018
1.052
1.014
4.9%
43.9
38.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.20 lb United Kingdom - Golden Promise6.2 lb Golden Promise 37 3 72.9%
0.80 lb Flaked Barley0.8 lb Flaked Barley 32 2.2 9.4%
12 oz United Kingdom - Roasted Barley12 oz Roasted Barley - (late boil kettle addition) 29 550 8.8%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.9%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.9%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 2.9%
136 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.1 Boil 45 min 43.9 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Chocolate Malt-O-Meal Flavor Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 310 B cells required
Voss Kviek
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 310 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 0 0 5 2 25
R.O. Water from home
2 g Calcium Chloride
2g Calcium Sulfate (gypsum)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 qt RO Fly Sparge -- 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 2.98 11.9  
Mash volume with grains 3.66 14.6  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 5.01 g | 20.1 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.68 g | 26.7 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.1 20.4  
Going into fermentor 5.1 20.4  
Total: 6.81 27.3
Equipment Profile Used: System Default
 
Notes

Using a starter from last batch - part WLP005 and part Voss Kviek.

The mash SG was so high I had to keep sparging to get the SG down to 1.045. After adding hops and boil and cool it was apparent the color was not there. I added 1 more oz each of Roasted Barley and Midnight Wheat, along with the rest of the package of EKG hops. After pressure cooking late addition and tasing it was very harsh (bitter) so I added 3/4 gallon of wort (at 1.050) from Dark DME and RO water. This mellowed out the excessive bitterness. Yeast was pitched in early evening. Ended up over 5 gallons of wort to ferment.

3o-15-18 Brix = 3.80 or 1.0148 S.G.

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  • Last Updated: 2018-03-16 03:47 UTC