Ryan O'Ryely II - Beer Recipe - Brewer's Friend

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Ryan O'Ryely II

131 calories 12.9 g 355 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ben Reed
Calories: 131 calories (Per 355ml)
Carbs: 12.9 g (Per 355ml)
Created: Monday April 8th 2019
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1.040
1.009
4.2%
36.8
34.5
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz German - Chocolate Rye8 oz Chocolate Rye 31 240 5.5%
8 oz French - Franco-Belges Kiln Coffee8 oz French - Franco-Belges Kiln Coffee 36 170 5.5%
8 oz Granulated Barley8 oz Granulated Barley 28 1 5.5%
5 oz United Kingdom - Roasted Barley5 oz Roasted Barley 29 550 3.4%
5 oz United Kingdom - Chocolate5 oz Chocolate 34 425 3.4%
7 lb Briess - Pale Ale Malt 2-Row7 lb Pale Ale Malt 2-Row 36.8 3.5 76.7%
146 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 16.65 33.3%
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 20 min 20.17 66.7%
3 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
St. Paul Feb 2019
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
12.19 qt Temperature -- 152 °F 60 min
4 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.54 10.2  
Mash volume with grains 3.19 12.8  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume (equipment estimates 5.75 g | 23 qt) 5.64 22.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.18 32.7
Equipment Profile Used: System Default
"Ryan O'Ryely II" Irish Stout beer recipe by Ben Reed. All Grain, ABV 4.15%, IBU 36.82, SRM 34.45, Fermentables: (Chocolate Rye, French - Franco-Belges Kiln Coffee, Granulated Barley, Roasted Barley, Chocolate, Pale Ale Malt 2-Row) Hops: (Fuggles)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-06-03 22:53 UTC