Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

210 calories 23.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Thursday January 23rd 2020
1.063
1.018
6.0%
25.3
40.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 69%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 13.8%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 6.9%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley 29 550 3.4%
4 oz American - Chocolate4 oz Chocolate 29 350 3.4%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.7%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1.7%
116 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.73 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 9.53 50%
1 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 61 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
17 qt Infusion 165 °F 153 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.69 g | 22.8 qt) 4.91 19.6  
Mash volume with grains (equipment estimates 6.27 g | 25.1 qt) 5.49 21.9  
Grain absorption losses -0.91 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 4.91 19.6
Equipment Profile Used: System Default
"Dry Irish Stout" Dry Stout beer recipe by itsTimBro. BIAB, ABV 6.01%, IBU 25.26, SRM 40.71, Fermentables: (Maris Otter Pale, Flaked Oats, Caramel / Crystal 120L, Roasted Barley, Chocolate, Acidulated Malt, Black Patent) Hops: (East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2020-02-16 22:25 UTC