Irish Bomb - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Irish Bomb

222 calories 27.1 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 222 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
Created: Sunday September 29th 2019
1.071
1.024
6.3%
51.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Briess - Brewers Malt 2-Row3.5 kg Brewers Malt 2-Row 37 1.8 51.1%
0.50 kg Briess - Wheat Malt, White0.5 kg Wheat Malt, White 39.1 2.5 7.3%
0.45 kg Briess - Caramel Malt - 90L0.45 kg Caramel Malt - 90L 34.5 90 6.6%
0.45 kg Briess - Organic Chocolate Malt0.45 kg Organic Chocolate Malt 33.6 350 6.6%
0.20 kg Briess - Black Malt - 2-Row0.2 kg Black Malt - 2-Row 25 500 2.9%
1 kg Briess - Roasted Barley1 kg Roasted Barley 33.1 300 14.6%
0.50 kg Briess - Brewers Oat Flakes0.5 kg Brewers Oat Flakes 32.2 2.5 7.3%
0.26 kg Lactose (Milk Sugar)0.255 kg Lactose (Milk Sugar) 41 1 3.7%
6.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Chinook28 g Chinook Hops Pellet 13 Boil 60 min 48.52 66.7%
14 g Willamette14 g Willamette Hops Pellet 4.5 Boil 10 min 3.04 33.3%
42 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.75       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.2 L) 34.3
Mash volume with grains (equipment estimates 36.6 L) 38.7
Grain absorption losses -6.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 24.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 23
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23 L) 19
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Doug Rhoades’ Milk Stout
5 gallons/19 L, all-grain; OG = 1.072; FG = 1.023; IBU = 47; SRM = 30; ABV = 6.3%

Ingredients
7.9 lbs. (3.6 kg) 2-row pale malt
1.1 lbs. (0.5 kg) wheat malt
1.5 lbs. (0.91 kg) crystal malt (90 ° L)
1.0 lbs. (0.45 kg) Carapils malt
5 oz. (0.14 kg) black patent malt
0.75 lbs. (0.34 kg) roasted barley
1.0 lbs. (0.45 kg) flaked oats
0.5 lb. (0.22 kg) flaked rye
1 lbs. (0.45 kg) lactose (30 min.)
1 tsp. Irish moss (15 min.)
11 AAU Galena hops (90 min.) (1 oz./28 g at 11% alpha acids)
2 AAU Willamette hops (10 min.) (0.5 oz./14 g of 4% alpha acids)
Irish Ale yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 122 °F (50 °C) for 20 minutes, 152 °F (67 °C) 60 minutes and 167 °F (75 °C) for 10 minutes. Boil for 90 minutes. Ferment at 68 °F (20 °C). Bottle with corn sugar.

Last Updated and Sharing
 
231
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-08 21:21 UTC