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Irish Stout

Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)

Created: Saturday November 7th 2020

Grandad - Chocolate Stout

by Toombstone

OG: 1.043 FG: 1.011 ABV: 4.3% IBU: 38

Irish Stout

by mstadio@gmail.com

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 32

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.8%

IBU (tinseth):

37.6

SRM (morey):

38.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale	38	3.75	66%
0.50 kg	United Kingdom - Roasted Barley0.5 kg Roasted Barley	29	550	9.4%
1 kg	Flaked Barley1 kg Flaked Barley	32	2.2	18.9%
0.10 kg	Belgian - Chocolate0.1 kg Chocolate	30	340	1.9%
0.20 kg	German - Melanoidin0.2 kg Melanoidin	37	25	3.8%
5.30 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	East Kent Goldings60 g East Kent Goldings Hops	Pellet	5	Boil	60 min	33.47	80%
15 g	East Kent Goldings15 g East Kent Goldings Hops	Pellet	5	Boil	15 min	4.15	20%
75 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
75 g	East Kent Goldings (Pellet) 75 g East Kent Goldings (Pellet) Hops		37.62	100%
75 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15.9 L	Sparge	64 °C	64 °C	70 min
	Sparge	64 °C	72 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 15 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Calcium Chloride (anhydrous)		Water Agt	Boil	1 hr.
3 g	Gypsum		Water Agt	Boil	1 hr.

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 297 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Uppsala

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
34	12	21	38	32	99
Mash Chemistry and Brewing Water Calculator

Notes

Put 2- 3 liters of final mash into cooler for 3 days, then boil for 10 min and cool it. Pore back into the fermentor.

Boil for 60-90 minutes.

Ferment at 19c

Last Updated and Sharing

359

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Brews

Public: Yup, Shared
Last Updated: 2020-11-19 20:27 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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