Rainy Day Stout - Beer Recipe - Brewer's Friend

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Rainy Day Stout

131 calories 12.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 40 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday May 10th 2020
1.040
1.009
4.0%
33.3
36.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 62.5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 20.8%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 10.4%
0.30 lb United Kingdom - Black Patent0.3 lb Black Patent 27 525 6.3%
4.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 40 min 14.99 50%
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.5 Boil 40 min 18.33 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.1 oz       Temp: 68 °F       CO2 Level: 1.5 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
3 gal Steeping 148 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.89 g | 19.6 qt) 4.85 19.4  
Mash volume with grains (equipment estimates 5.27 g | 21.1 qt) 5.23 20.9  
Grain absorption losses -0.6 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 4 16  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 4.85 19.4
Equipment Profile Used: System Default
 
Notes

Take 2-3 cups of wort pre-boil, leave in cup for 3 days to sour, then boil briefly and pitch into primary fermentation when cooled.
Take half of dark grains and cold steep at room temp for 24 hours. Strain and pitch into wort as it cools below 170 degrees.

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  • Last Updated: 2020-05-16 23:29 UTC