GYLE 004 - Dry Stout - Beer Recipe - Brewer's Friend

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GYLE 004 - Dry Stout

124 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 124 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Tuesday November 6th 2018
1.041
1.007
4.5%
39.3
41.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale 38 3.75 67.3%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 20.4%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 6.1%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 6.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
57 g Fuggles57 g Fuggles Hops Pellet 4.5 Boil 60 min 39.34 100%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 0 min.
2 g Chalk Water Agt Mash 0 min.
0.80 g Gypsum Water Agt Boil 0 min.
5.19 g Table Salt Water Agt Boil 0 min.
14.47 g Calcium Chloride Water Agt Boil 0 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
0.75 g Table Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Infusion -- 65 °C 60 min
Sparge -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.7
Mash volume with grains 17.9
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 17.1 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 34.3  
Equipment Profile Used: System Default
"GYLE 004 - Dry Stout" Irish Stout beer recipe by Brewer #193637. All Grain, ABV 4.54%, IBU 39.34, SRM 41.64, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Chocolate) Hops: (Fuggles) Other: (Gypsum, Chalk, Table Salt, Calcium Chloride, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2018-11-20 17:11 UTC