Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

119 calories 11.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 78.5 liters
Post Boil Size: 62.01 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JabaHerms
Calories: 119 calories (Per 330ml)
Carbs: 11.8 g (Per 330ml)
Created: Thursday September 5th 2019
1.039
1.009
4.0%
35.2
31.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.51 kg German - Bohemian Pilsner5.51 kg Bohemian Pilsner 38 1.9 60.4%
2 kg Briess - Barley, Flaked2 kg Barley, Flaked 32.2 1.4 21.9%
0.50 kg Weyermann - CaraWheat0.5 kg CaraWheat 31 45 5.5%
0.95 kg United Kingdom - Roasted Barley0.95 kg Roasted Barley - (late boil kettle addition) 29 550 10.4%
0.17 kg German - Acidulated Malt0.17 kg Acidulated Malt 27 3.4 1.9%
9.13 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 4 Boil 60 min 21.93 50%
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 4 Boil 20 min 13.28 50%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.23 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.75 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
3.05 g Epsom Salt Water Agt Mash 1 hr.
5.55 g Epsom Salt Water Agt Sparge 1 hr.
1.53 g Gypsum Water Agt Mash 1 hr.
2.83 g Gypsum Water Agt Sparge 1 hr.
1.75 g Baking Soda Water Agt Mash 1 hr.
3.23 g Baking Soda Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 402 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.45 bar       Temp: 1.5 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 68 68 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Dough-in Strike -- 40 °C 30 min
Alpha Temperature -- 64 °C 60 min
Beta Temperature -- 68 °C 30 min
Mash Out Temperature -- 75 °C 30 min
55 L Sparge Fly Sparge -- 75 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.55 L. Suggest reducing initial water volume to 45.4 L and adding 19.15 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27.4
Mash volume with grains 33.4
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 47.2 L) 61.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64.6 L) 78.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 55 L) 62
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 62 L) 55
Total: 88.5  
Equipment Profile Used: System Default
"Dry Irish Stout" Irish Stout beer recipe by JabaHerms. All Grain, ABV 4%, IBU 35.21, SRM 31.37, Fermentables: (Bohemian Pilsner, Barley, Flaked, CaraWheat, Roasted Barley, Acidulated Malt) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2020-10-31 20:48 UTC