Oiche - Beer Recipe - Brewer's Friend

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Oiche

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Barry Preuett
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Monday January 7th 2019
1.063
1.015
6.3%
46.3
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 76.6%
0.75 lb German - Chocolate Rye0.75 lb Chocolate Rye 31 240 6.4%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.3%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.3%
0.50 lb American - Dark Chocolate0.5 lb Dark Chocolate 29 420 4.3%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz East Kent Goldings2.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 46.29 100%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 lb Flaked oats Other Boil 1 hr.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 2.5       CO2 Level: 2.45 Volumes
 
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
4.24 gal Single Infusion Mash Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.91 15.6  
Mash volume with grains 4.85 19.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 4.31 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

Gypsum = 2g
CaCL2 = 6g
MgSO4 = 4g

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  • Last Updated: 2019-10-17 18:41 UTC