O'Sean McChuckles Irish Stout - Beer Recipe - Brewer's Friend

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O'Sean McChuckles Irish Stout

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 45 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 5.9 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday November 18th 2019
1.052
1.012
5.2%
47.0
40.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 52%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 16%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 8%
1.25 lb American - Roasted Barley1.25 lb Roasted Barley 33 300 10%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 10%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 35 min 44.01 50%
1 oz Northern Brewer - US Brewer Gold1 oz US Brewer Gold Hops Pellet 9.4 Boil 2 min 3.02 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
1 each Whirl floc Water Agt Boil 10 min.
0.50 tbsp pH 5.2 Water Agt Sparge 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88.8 1 13 80.3 117.3 26.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Target Strike temp 160F Infusion 160 °F 150 °F 60 min
10 qt Sparge temp 170F Sparge 170 °F 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.53 g | 14.1 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.4 g | 25.6 qt) 5.9 23.6  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.2 20.8  
Going into fermentor 5.2 20.8  
Total: 7.71 30.9
Equipment Profile Used: System Default
 
Notes

---------------Nov 2023:
Add 1/2 Tbsp pH 5.2 to Sparge water only. IBU target = 48. Fermented at 65-70F for 11 days. Exceptional flavor! Mixes well with bourbon!
---------------Dec 2022:
Same grail bill. Slight adjustment to mash vs sparge water for higher mash water to grist ratio (one less sparge qt). Keep 48 IBU.
---------------Dec 2021:
Added 1 lb to grain bill (8 oz MO, 4 oz RB, 4 oz Choc); no coffee.
Water adjustments: CaCl2 from 1 to 3 g; CaSO4 from 2 to 5 g; maintain 2:3 Cl:SO4 ratio.
----------------January 2021:
Ferment/Rack: Water qty just right for 5-gallon keg. Clean fermentation; yeast sediment packed close to bottom of fermentor.
----------------December 2020:
Added 0.5 lbs chocolate malt and 0.5 lbs flaked barley to grain bill.
Added 16 oz French Press Dunkin Donuts coffee just after pitch.
Mash/Brew: OG lower than expected at 1.041.
-----------------January 2020 tasting notes:
Solid "basic" dry stout recipe. Good mouthfeel, hop bitterness and character, and overall balance. Could use something extra to make it more interesting, like a boost of roasted maltiness or coffee. I'll bump up chocolate malt or add coffee.
----------------December 24, 2019
FG = 1.010 at 68F (75% yeast attenuation) ABV = 4.5%
----------------December 14, 2019
Soaked 1/2 lb rice hulls in water and mixed with grains just before mash-in (~1 lb extra grain weight). Mash&Boil set point = 160F; initial mash temp = 150F vs. target 150F.
Mash temperature ranged 143-153F, mostly 147-150.
Pre-boil volume just under 6 gallons.
OG = 1.044 at 72F (64% brewhouse efficiency)

-----------------References:
https://beerandbrewing.com/make-your-best-dry-irish-stout/
https://www.winning-homebrew.com/Dry-Stout.html
https://www.homebrewersassociation.org/forum/index.php?topic=17014.0
https://beerandwinejournal.com/dry-stout-part-1/

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  • Last Updated: 2023-12-27 00:47 UTC