Mountshannon Winter Stout - Beer Recipe - Brewer's Friend

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Mountshannon Winter Stout

174 calories 21.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Max Lacarin
Calories: 174 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Wednesday November 13th 2019
1.056
1.019
4.9%
16.4
45.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Ireland - Stout Malt3.5 kg Stout Malt 37 2 73.8%
0.34 kg United Kingdom - Roasted Barley0.34 kg Roasted Barley 29 550 7.2%
0.23 kg United Kingdom - Chocolate0.225 kg Chocolate 34 425 4.7%
0.23 kg Flaked Barley0.225 kg Flaked Barley 32 2.2 4.7%
0.45 kg United Kingdom - Crystal 90L0.45 kg Crystal 90L 33 90 9.5%
4.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.50 g First Gold7.5 g First Gold Hops Pellet 7.5 Boil 20 min 4.87 21.1%
14 g Kent Goldings14 g Kent Goldings Hops Pellet 5 Boil 20 min 6.07 39.4%
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 20 min 5.46 39.4%
35.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
2 g Gypsum Water Agt Sparge 45 min.
1 g Irish Moss Fining Boil 70 min.
 
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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 65.9 g       Temp: 20 °C       CO2 Level: 1.65 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
7.5 L Add water 61.5°C and add grains / mix well Infusion 61.5 °C 56 °C 30 min
4 L Add boiling water, raise temp to 70°C Top Off 56 °C 70 °C 45 min
13.5 L 76°C and transfer LT / add Gypsum Sparge 70 °C 75 °C 2 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains 20.4
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 13.2 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 30.6  
Equipment Profile Used: System Default
"Mountshannon Winter Stout" Dry Stout beer recipe by Max Lacarin. All Grain, ABV 4.88%, IBU 16.4, SRM 45.37, Fermentables: (Stout Malt, Roasted Barley, Chocolate, Flaked Barley, Crystal 90L) Hops: (First Gold, Kent Goldings, Fuggles) Other: (Gypsum, Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-27 13:21 UTC