Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Saturday March 16th 2019
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1.043
1.010
4.3%
41.5
37.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cluster1.5 oz Cluster Hops Pellet 6.5 Boil 60 min 41.45 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
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
11.25 qt Infusion -- 152 °F 60 min
4 qt mashout Infusion -- 170 °F 10 min
24 qt Fly Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.81 11.3  
Mash volume with grains (equipment estimates 3.28 g | 13.1 qt) 3.53 14.1  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 5.56 22.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Top off amount 0.25 1  
Going into fermentor 5.25 21  
Total: 8.38 33.5
Equipment Profile Used: System Default
"Dry Irish Stout" Irish Stout beer recipe by Northern Brewer. All Grain, ABV 4.29%, IBU 41.45, SRM 37.47, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (Cluster) Other: (Gypsum, Whirlfloc)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-12-22 00:51 UTC