Irish Stout Partigyle - Beer Recipe - Brewer's Friend

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Irish Stout Partigyle

206 calories 22.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 30 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Thursday September 27th 2018
1.062
1.017
5.9%
43.5
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 67.5%
4 lb American - White Wheat4 lb White Wheat 40 2.8 13.5%
3 lb American - Roasted Barley3 lb Roasted Barley 33 300 10.1%
2 lb American - Chocolate2 lb Chocolate 29 350 6.8%
0.38 lb American - Roasted Barley0.375 lb Roasted Barley - (late boil kettle addition) 33 300 1.3%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate - (late boil kettle addition) 33 207 0.8%
29.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 15 Boil 30 min 43.48 100%
3 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 648 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.1 gal Infusion -- 154 °F 25 min
8.9 gal Sparge -- 154 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.86 gal (63.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.86 gal (15.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.32 gal (97.29 qt). Suggest reducing initial strike volume to 9.63 gal (38.52 qt) and adding 12.32 gal (49.29 qt) sparge/top-off. 21.95 87.8  
Strike water volume (equipment estimates 19.82 g | 79.3 qt) 21.95 87.8  
Mash volume with grains (equipment estimates 22.19 g | 88.7 qt) 24.32 97.3  
Grain absorption losses -3.7 -14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.86 g | 63.5 qt) 18 72  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 15 60  
Volume into fermentor 15 60  
Total: 21.95 87.8
Equipment Profile Used: System Default
 
Notes

Possibly the fastest way to make 5 gallons of Imperial Stout and 10 gallons of Irish Stout using a single 15 gallon vessel without extract.

BIAB all grains except for 6oz roasted barley and 4oz pale chocolate malt in 9 gallons of mash water. Mash for 25 minutes, stirring frequently. Lift and squeeze bag. Drain kettle/mash tun into buckets or something. Put another 9 gallons of (preferably preheated) water into the kettle, heat to mash temp, reinsert the full grain bag, add the remaining grains and sparge/remash for 15 minutes. Lift bag and squeeze.


There should now be one wort with sg over 1.074, and another wort with sg less than 1.039. It should in theory be possible to add some of the heavy wort to the light wort, and some of the light wort to the heavy wort, to create something in the neighborhood of 6-6.5 gallons of 1.074 wort, and 11-11.5 gallons of 1.039 wort.

Boil the 1.039 wort for 30 minutes with one ounce of Magnum. Add two pounds of maltodextrine at some point during the boil. Chill and move to fermenters. Post-boil sg target 1.045.


Boil the 1.074 wort for 30 minutes with 2 ounces of Magnum. Add one ounce of Huell Melon with a few minutes remaining in the boil. Chill and move to fermentor. Post-boil sg target 1.089.

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  • Last Updated: 2018-09-27 21:04 UTC