Irish Stout - Beer Recipe - Brewer's Friend

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Irish Stout

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Saturday January 11th 2020
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OG: 1.046 FG: 1.011 ABV: 4.6% IBU: 37

1.046
1.012
4.5%
32.4
37.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Pale 2-Row6 lb Pale 2-Row 38 2.5 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 11.1%
6 lb United Kingdom - Pale 2-Row6 lb Pale 2-Row 38 2.5 40%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 32.37 50%
2 oz Willamette2 oz Willamette Hops Leaf/Whole 4.5 Boil 0 min 50%
4 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
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
Strike -- 146 °F 60 min
4.83 qt Sparge 185 °F 170 °F --
Strike -- 152 °F 60 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains (equipment estimates 7.01 g | 28.1 qt) 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 1.71 g | 6.9 qt) 1.56 6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.15 g | 24.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 4.5 18  
Top off amount 0.75 3  
Going into fermentor 5.25 21  
Total: 8.13 32.5
Equipment Profile Used: System Default
"Irish Stout" Dry Stout beer recipe by T-rav. All Grain, ABV 4.49%, IBU 32.37, SRM 37.14, Fermentables: (Pale 2-Row, Flaked Barley, Roasted Barley) Hops: (Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2020-01-11 22:14 UTC