Dryrish Stout - Beer Recipe - Brewer's Friend

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Dryrish Stout

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Charlie
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Wednesday October 3rd 2018
1.042
1.010
4.2%
31.2
43.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.86 kg United Kingdom - Maris Otter Pale4.86 kg Maris Otter Pale 38 3.75 61.6%
1.62 kg Flaked Barley1.62 kg Flaked Barley 32 2.2 20.5%
1 kg United Kingdom - Roasted Barley1 kg Roasted Barley 29 550 12.7%
0.35 kg United Kingdom - Pale Chocolate0.35 kg Pale Chocolate 33 207 4.4%
0.06 kg German - Acidulated Malt0.06 kg Acidulated Malt 27 3.4 0.8%
7.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil at 100 °C 40 min 14.05 50%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil at 100 °C 40 min 17.18 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protofloc Fining Boil 15 min.
4 g Calcium Chloride Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 147 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
Excluding Dark Grains Infusion -- 49 °C 30 min
Adding Dark Grains Infusion -- 65.5 °C 60 min
16 L Fly Sparge -- 76 °C 45 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.2 L. Suggest reducing initial water volume to 45.4 L and adding 0.8 L sparge/top-off.  
Strike water volume at mash thickness of 3.6 L/kg 28.4
Mash volume with grains 33.6
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 26.6 L) 25.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 53.8  
Equipment Profile Used: System Default
 
Notes

2 Step mash beginning lower temp with no dark grains will reduce astringency. Acidulated for a personally preferred Tart Zip is optional.

German Yeast for Slightly greater attenuation than the Irish and less Diactyl.

Ferment at 18C up to 21C over a period of 6 days and then leave for a further 4 days. Crash for a week and keg/bottle to 1.6 CO2 Vols.

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  • Last Updated: 2019-01-22 13:09 UTC