Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

115 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brad Smith
Calories: 115 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday September 29th 2019
1.035
1.010
3.4%
54.3
37.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canada Malting - Canadian - Pale 2-Row5 lb Canadian - Pale 2-Row 36 1.75 60.6%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 24.2%
1 lb Thomas Fawcett - Roasted Barley1 lb Roasted Barley 0 545 12.1%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 3%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz East Kent Goldings2.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 54.31 100%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.3 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
Infusion -- 154 °F 60 min
Sparge -- 168 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.13 16.5  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 3.74 g | 15 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) 5 20  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

A very simple all grain beer that produces a great Guiness-style taste every time. So light in body that I have even made black and tans with it using a full body pale ale in the bottom of the glass.

Start fermentation at 65 F. Increase 2 F per day for 3 days then hold.

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  • Last Updated: 2019-12-11 19:55 UTC