Irish Dry Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Irish Dry Stout

161 calories 16.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beer and Brewing
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday January 22nd 2019
1.049
1.012
4.9%
29.2
38.8
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 10.8%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 64.9%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 21.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 40 min 13.14 50%
0.75 oz Glacier0.75 oz Glacier Hops Pellet 5.5 Boil 40 min 16.07 50%
1.50 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Keep temp at 152 or less. Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 4.49 g | 18 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Start fermentation at 65F, and increase +2F per day for 3 days (finish at 71F). Primary will likely be done in 3 days. (Maybe K-97 Fermentis is good alternative?) Limit carbonation to 1.5volCO2. Protein haze from flaked barley leaves this beer a good candidate for gelatin fining.

Last Updated and Sharing
 
291
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-01-22 19:20 UTC