Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath Homebrew
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Sunday September 15th 2019
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1.012
4.7%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.87 kg German - Pale Ale2.87 kg Pale Ale 39 2.3 68.5%
0.76 kg Flaked Barley0.76 kg Flaked Barley 32 2.2 18.1%
0.41 kg United Kingdom - Roasted Barley0.41 kg Roasted Barley 29 550 9.8%
0.10 kg American - CaraCrystal Wheat Malt0.1 kg CaraCrystal Wheat Malt 34 55 2.4%
0.05 kg Finland - Chocolate Malt0.05 kg Chocolate Malt 31 338 1.2%
4.19 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
53 g Fuggles53 g Fuggles Hops Pellet 5 Boil 30 min 30.39 85.5%
9 g East Kent Goldings9 g East Kent Goldings Hops Pellet 5.7 Boil 15 min 3.8 14.5%
62 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
9 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 10 12 19 65 65
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 7 L/kg 29.3
Mash volume with grains 32.1
Grain absorption losses -4.2
Remaining sparge water volume 5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.2 L) 30
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 20
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

DRY IRISH STOUT

Batch Size: 20L / 5.28 US LIQUID GALLONS
Boil Time: 30 min
BH Efficiency: 75.00 %
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 38.2 IBUs
Est Color: 83.6 EBC
BU:GU 0.872

MASH STEPS

MASH IN @
65 DEG C/
149 DEG F
FOR 60 MINUTES

MASH OUT @
75 DEG C/
167 DEG F
FOR 10 MINUTES

FERMENTABLES

Pale Malt, Maris Otter
2.87 KG / 6.32 LBS
68%

Flaked barley
0.76 KG / 1.67 LBS
18%


Roasted Barley
0.41 KG / 1.05 LBS
9.7%

WHEAT CRYSTAL (150 EBC)
0.13 KG / 0.29 LBS
3%

CARAFA SPECIAL 3 (925.9 EBC)
0.05 KG / 0.11 LBS
1.6%

HOP ADDITIONS

Challenger
8.3 % AA
35g / 1.23 oz
30 Minutes
34.7 IBU


East Kent Goldings
5.7% AA
9g / 0.31 oz
15 minutes
3.5 IBU

IMPORTANT!!
NOTE THE ALPHA ACID. YOU WILL NEED TO MATCH THE IBU IF YOUR HOPS HAVE A DIFFERENT ALPHA ACID %, WHICH IS HIGHLY LIKELY!!

YEAST

1 packet of Mangrove Jacks Liberty Bell

FERMENTATION SCHEDULE

7-10 days at 18 deg c. Then raise at 1 deg c per day until you reach 21 deg c.
You must ensure that you have a consistent FG for 3 days before your beer can be deemed finished.
For the best results give your beer some extra days in the fermentation vessel so that the yeast can clean up after itself.
There really is no rush!!

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  • Last Updated: 2019-09-16 19:00 UTC