Dry Irish stout - Beer Recipe - Brewer's Friend

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Dry Irish stout

143 calories 13 g 330 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fotis Dimopoulos
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Tuesday March 5th 2019
1.047
1.009
5.1%
35.1
31.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 22.2%
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 66.7%
0.30 kg Crisp Malting - Roasted Barley0.3 kg Roasted Barley 31.28 695 6.7%
0.10 kg Crisp Malting - Chocolate Malt0.1 kg Chocolate Malt 32.66 450 2.2%
0.05 kg German - Acidulated Malt0.05 kg Acidulated Malt 27 3.4 1.1%
0.05 kg Crisp Malting - Crystal Extra Dark - 120L0.05 kg Crystal Extra Dark - 120L 35 120 1.1%
4.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 60 min 35.12 100%
60 g / 0.00 €
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 98.9 g       Temp: 24 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Athens
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
15 L Temperature -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.4 L) 25.4
Mash volume with grains (equipment estimates 34.4 L) 28.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 25.4  
Equipment Profile Used: System Default
"Dry Irish stout" Dry Stout beer recipe by Fotis Dimopoulos. BIAB, ABV 5.08%, IBU 35.12, SRM 31.19, Fermentables: (Flaked Barley, Maris Otter Pale, Roasted Barley, Chocolate Malt, Acidulated Malt, Crystal Extra Dark - 120L) Hops: (Fuggles)
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  • Last Updated: 2020-09-16 10:25 UTC