Dublin Oyster Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dublin Oyster Stout

172 calories 17.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 24.6 liters
Post Boil Size: 20.1 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AaA Brewer's №：10S040101
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Thursday November 29th 2018
1.056
1.014
5.5%
23.7
36.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 53.8%
0.50 kg American - Vienna0.5 kg Vienna 35 4 10.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.8%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 4.3%
0.20 kg German - Carafa III0.2 kg Carafa III 32 535 4.3%
0.75 kg German - Melanoidin0.75 kg Melanoidin 37 25 16.1%
4.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Sorachi Ace5 g Sorachi Ace Hops Pellet 9.9 Boil at 100 °C 60 min 7.08 11.1%
20 g Kent Goldings20 g Kent Goldings Hops Pellet 6 Boil at 100 °C 20 min 10.39 44.4%
20 g Kent Goldings20 g Kent Goldings Hops Pellet 6 Boil 10 min 6.22 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.29 g Chalk Water Agt Mash 1 hr.
0.53 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.09 g Gypsum Water Agt Mash 1 hr.
0.36 g Baking Soda Water Agt Mash 1 hr.
8 each Oyster Shell Water Agt Mash 1 hr.
8 each Oyster Meet Flavor Boil 20 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
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
17 L Temperature -- 50 °C 15 min
Protein Rest Infusion -- 50 °C 15 min
Infusion -- 68 °C 50 min
Mash Out Infusion -- 80 °C 10 min
10 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 12.1
Mash volume with grains 15.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.3 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 24.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 18.9 L) 20.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.1 L) 18.9
Total: 30.2  
Equipment Profile Used: System Default
"Dublin Oyster Stout" Dry Stout beer recipe by AaA Brewer's №：10S040101. All Grain, ABV 5.46%, IBU 23.69, SRM 36.85, Fermentables: (Pilsner, Vienna, Flaked Oats, Roasted Barley, Carafa III, Melanoidin) Hops: (Sorachi Ace, Kent Goldings) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Oyster Shell, Oyster Meet)
Last Updated and Sharing
 
417
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-19 09:26 UTC