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Brew it Bru - Irish Stout (22L)

Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 179 calories (Per 0.440L)
Carbs: 17.7 g (Per 0.440L)

Created: Friday October 29th 2021

Grandad - Chocolate Stout

by Toombstone

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

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.4%

IBU (tinseth):

39.7

SRM (morey):

34.4

Mash pH

n/a

Cost R

321.21

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.85 kg	Weyermann - Pale Ale2.85 kg Pale Ale	R 37.50 / kg R 106.88	39	2.3	67.9%
225 g	Simpsons - Aromatic Malt225 g Aromatic Malt	R 50.00 / kg R 11.25	33	23.04	5.4%
275 g	Simpsons - Crystal Dark275 g Crystal Dark	R 52.00 / kg R 14.30	33	120	6.6%
220 g	Simpsons - Roasted Barley220 g Roasted Barley	R 60.00 / kg R 13.20	28.52	600	5.2%
175 g	Simpsons - Chocolate Malt175 g Chocolate Malt	R 50.00 / kg R 8.75	31.7	444	4.2%
250 g	Rolled Oats250 g Rolled Oats	R 60.00 / kg R 15.00	33	2.2	6%
200 g	Lactose (Milk Sugar)200 g Lactose (Milk Sugar) - (late boil kettle addition)	R 120.00 / kg R 24.00	41	1	4.8%
4,195 g / R 193.38

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
22 g	Challenger22 g Challenger Hops	R 0.89 / g R 19.58	Pellet	8.5	Boil	60 min	24.59	50%
22 g	Barth-Haas - Northern Brewer22 g Northern Brewer Hops	R 1.00 / g R 22.00	Pellet	10.5	Boil	15 min	15.07	50%
44 g / R 41.58

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Challenger (Pellet) 22 g Challenger (Pellet) Hops	R 0.89 / g R 19.58	24.59	50%
22 g	Barth-Haas - Northern Brewer (Pellet) 22 g Northern Brewer (Pellet) Hops	R 1.00 / g R 22.00	15.07	50%
44 g / R 41.58

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L	Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag	Strike	68 °C	65 °C	60 min
	Raise temperature to 70C and rest the mash for 10 minutes	Steeping	75 °C	75 °C	10 min
15 L	Commence sparging your mash with your pre-heated sparge water. Add only enough water to bring the pre boil volume up to 24L	Sparge	75 °C	75 °C	20 min
Starting Mash Thickness: 2.72 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Yeast Nutrient	R 1.25 / g R 6.25	Other	Boil	15 min.
R 6.25

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	11 Grams	Cost:	R 7.27 / g R 80.00
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

R 80.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 139.1 g Temp: 20 °C CO₂ Level: 2.3 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

Notes

Lactose Addition - 15 minutes before the end of the boil
Use your own judgement on strike and sparge water amounts based on your equipment and your experience with it. The amounts specified are as a guide.

Last Updated and Sharing

394

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Public: Yup, Shared
Last Updated: 2022-05-20 13:38 UTC

System Default

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

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