Dry Irish Goodness - Beer Recipe - Brewer's Friend

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Dry Irish Goodness

145 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 3.15 gallons (ending kettle volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Fats Schindee
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday January 29th 2019
1.044
1.012
4.2%
42.9
32.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.44 lb Bairds - Maris Otter Finest Ale Malt 3.4375 lb Maris Otter Finest Ale Malt 37.7 2.5 68.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 20%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 10%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 1.3%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz East Kent Goldings1.4 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 41.78 93.3%
0.10 oz East Kent Goldings0.1 oz East Kent Goldings Hops Pellet 4.4 Boil 10 min 1.08 6.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.0 Volumes
 
Target Water Profile
RO water
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
10 qt BIAB Infusion -- 151 °F 60 min
6.8 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.63 18.5  
Mash volume with grains 5.03 20.1  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.71 g | 18.8 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 2.19 g | 8.8 qt) 3.15 12.6  
Estimated amount in fermentor 3.15 12.6  
Total: 4.63 18.5
Equipment Profile Used: System Default
 
Notes

You can try adding roasted barley at end of mash (“mash capping”) to reduce astringency and adjust pH (5.4 w/o it; 5.3 w/ it).

Serve on nitro if possible!

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  • Last Updated: 2021-05-28 15:32 UTC