Mór Dry Stout - Beer Recipe - Brewer's Friend

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Mór Dry Stout

209 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday March 22nd 2020
1.063
1.017
6.0%
75.1
42.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Pale Ale Malt10 lb Pale Ale Malt 37 2.5 71.4%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 14.3%
1 lb Briess - Chocolate1 lb Chocolate 25 350 7.1%
1 lb Viking - Roasted Barley1 lb Roasted Barley 32.7 340 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Progress1 oz Progress Hops Pellet 6.25 Boil 60 min 21.58 50%
1 oz Millenium1 oz Millenium Hops Pellet 15.5 Boil 60 min 53.53 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 0 min.
 
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:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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
Target Mash pH = 5.2-5.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 165 °F 152 °F 60 min
4.9 gal Fly Sparge 170 °F 168 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.66 18.6  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
"Mór Dry Stout" Dry Stout beer recipe by Jarad. All Grain, ABV 5.98%, IBU 75.11, SRM 42.23, Fermentables: (Pale Ale Malt, Flaked Barley, Chocolate, Roasted Barley) Hops: (Progress, Millenium) Other: (Baking Soda)
Last Updated and Sharing
 
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  • Last Updated: 2020-03-27 13:13 UTC