Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

139 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.1 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday March 2nd 2020
1.042
1.012
3.9%
38.9
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Thomas Fawcett - Maris Otter6 lb Maris Otter 38 2.1 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb Briess - Black Barley1 lb Black Barley 25 500 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.7 Boil 60 min 19.26 40%
0.50 oz Libe0.5 oz Libe Hops Pellet 4.9 Boil 60 min 10.04 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.7 Boil 15 min 9.56 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Seattle, WA, USA (South: Cedar) 2019 Q3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.17 g | 32.7 qt) 7.48 29.9  
Mash volume with grains (equipment estimates 8.89 g | 35.6 qt) 8.2 32.8  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.1 24.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.4 g | 21.6 qt) 5.2 20.8  
Total: 7.48 29.9
Equipment Profile Used: System Default
"Dry Irish Stout" Irish Stout beer recipe by wombatfury. BIAB, ABV 3.92%, IBU 38.87, SRM 34.99, Fermentables: (Maris Otter, Flaked Barley, Black Barley) Hops: (East Kent Goldings, Libe) Other: (Calcium Chloride (anhydrous), Gypsum, Irish Moss)
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  • Last Updated: 2020-03-02 18:03 UTC