Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.198 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday November 2nd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 68.1%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 17%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 6.4%
8 oz United Kingdom - Pale Chocolate8 oz Pale Chocolate 33 207 4.3%
8 oz Franco-Belges - Kiln Coffee8 oz Kiln Coffee 28 150 4.3%
188 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 60 min 33.44 100%
3 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains (equipment estimates 1.35 g | 5.4 qt) 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 0.43 g | 1.7 qt) 0.31 1.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.11 g | 12.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.72 18.9
Equipment Profile Used: System Default
 
Notes

Cold steep dark malts 24 hours in advance

Mash at 150

Boil for 60 min

Add a tiny bit of lactic acid

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  • Last Updated: 2019-11-03 00:21 UTC