Beamish-Style Dry Stout - Beer Recipe - Brewer's Friend

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Beamish-Style Dry Stout

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.4 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jamil Zainasheff, BYO September 2008
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
URL: https://byo.com/body/item/1674-style-profile
Created: Wednesday April 24th 2019
1.042
1.010
4.3%
44.4
37.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.46 kg United Kingdom - Roasted Barley0.46 kg Roasted Barley - (late boil kettle addition) 29 550 12.5%
0.73 kg Torrified Barley0.725 kg Torrified Barley 36 2 19.7%
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 67.8%
3.69 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Kent Goldings15 g Kent Goldings Hops Pellet 5 Boil 15 min 5.66 37.5%
25 g Artisan - Magnum25 g Magnum Hops Pellet 10.2 Boil 60 min 38.78 62.5%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 105 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-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Infusion -- 49 °C 15 min
Temperature -- 64 °C 60 min
Temperature -- 76 °C 10 min
16 L Fly Sparge -- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.1
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 22.3 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 25.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 30  
Equipment Profile Used: System Default
 
Notes


Step by Step
Crush the roasted barley very fine. Run it through a coffee mill or use a rolling pin to turn it almost to dust. That is critical to getting the right flavor and color with this recipe. Mill the remaining grains as normal and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 120 °F (49 °C). Hold the mash at 120 °F (49 °C) for 15 minutes then raise the temperature to 148 °F (64 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.032 (8 °P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the last hop addition with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.

Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C).

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  • Last Updated: 2019-05-11 05:15 UTC