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Irish Dry

125 calories 12.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 16 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 60% (ending kettle)
Hop Utilization: 99%
Calories: 125 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Wednesday December 11th 2019
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Dry Irish stout

by Luks

OG: 1.044 FG: 1.010 ABV: 4.4% IBU: 36

1.041
1.009
4.2%
37.8
35.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 69.4%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 13.9%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate - (late mash tun addition) 34 425 5.6%
0.40 kg The Swaen - The Swaen - Coffee Malt0.4 kg The Swaen - Coffee Malt 34 245 11.1%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 First Wort 0 min 30.99 60%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 6.81 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2.85 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 37.4 g       Temp: 18 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
2/3 Mizse + 1/3 DO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 67 °C 65 °C 60 min
2 L Batch Sparge -- -- --
Quick Water Requirements
Water Liters
Total strike volume 24.5
Mash volume with grains 26.9
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 14.1 L) 16
Estimated amount in fermentor 16
Total: 24.5  
Equipment Profile Used: System Default
"Irish Dry" Irish Stout beer recipe by Kovács Gábor. BIAB, ABV 4.18%, IBU 37.8, SRM 35.35, Fermentables: (Maris Otter Pale, Flaked Barley, Chocolate, The Swaen - Coffee Malt) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2020-04-11 11:34 UTC