Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

138 calories 14 g 12 oz
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.170 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Wednesday May 13th 2020
1.042
1.010
4.2%
40.2
39.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - DME Pale Ale1 lb DME Pale Ale 45 6 13.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 13.8%
1 lb Thomas Fawcett - English Pearl Pale Ale Malt1 lb English Pearl Pale Ale Malt 38 2.6 13.8%
3 lb Briess - DME Pale Ale3 lb DME Pale Ale - (late boil kettle addition) 45 6 41.4%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.25 lb United Kingdom - Roasted Barley1.25 lb Roasted Barley 29 550 17.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.2 Boil 60 min 23.68 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.2 Boil 30 min 16.54 50%
2 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       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 Guidelines
Amount Description Type Start Temp Target Temp Time
4 qt Infusion 166.6 °F 153 °F 60 min
1 gal Sparge 180 °F 180 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.18 g | 12.7 qt) 3.33 13.3  
Mash volume with grains (equipment estimates 3.18 g | 12.7 qt) 3.59 14.4  
Grain absorption losses (steeping) -0.41 -1.6  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 2.85 g | 11.4 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Top off amount 4.5 18  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.83 31.3
Equipment Profile Used: System Default
"Dry Irish Stout" Dry Stout beer recipe by Tigerbrewing811618. Extract, ABV 4.21%, IBU 40.22, SRM 39.66, Fermentables: (DME Pale Ale, Flaked Barley, English Pearl Pale Ale Malt) Steeping Grains: (Roasted Barley) Hops: (East Kent Goldings)
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  • Last Updated: 2020-09-27 15:27 UTC