Dry Stout - Beer Recipe - Brewer's Friend

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Dry Stout

162 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 10.1 °P (recipe based estimate)
Post Boil Gravity: 13.0 °P (recipe based estimate)
Efficiency: 73% (brew house)
Source: mac8583
Calories: 162 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Thursday January 16th 2020
13.0 °P
3.7 °P
5.0%
40.3
78.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.25 kg United Kingdom - Maris Otter Pale3.25 kg Maris Otter Pale 38 8.51 67%
0.75 kg Flaked Barley0.75 kg Flaked Barley 32 4.37 15.5%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 1466.21 10.3%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 7.58 5.2%
0.10 kg American - Smoked Malt0.1 kg Smoked Malt 37 11.85 2.1%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Goldings55 g Goldings Hops Pellet 5.3 Boil 60 min 40.32 100%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 0 min.
12 g Chalk Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
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:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
18 L Mash in Strike -- 69 °C --
Combined Temperature -- 67 °C 60 min
16 L Sparge Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.6
Mash volume with grains 17.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 17.2 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 31.8  
Equipment Profile Used: System Default
"Dry Stout" Dry Stout beer recipe by mac8583. All Grain, ABV 5%, IBU 40.32, SRM 78.9, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Acidulated Malt, Smoked Malt) Hops: (Goldings) Other: (Baking Soda, Chalk, Epsom Salt, Gypsum, Calcium Chloride (dihydrate))
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  • Public: Yup, Shared
  • Last Updated: 2020-02-05 14:26 UTC