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Dry Irish Stout

Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Luhmann
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Friday March 4th 2022

Dry Irish Stout

by bhive01

OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 37

Look Out Itchy, He’s Irish

by Brainstem Brewing

OG: 1.045 FG: 1.012 ABV: 4.3% IBU: 36

Irish Stout

by DaveBrews71

OG: 1.044 FG: 1.010 ABV: 4.4% IBU: 32

Original Gravity:

1.046

Final Gravity:

1.011

ABV (standard):

4.6%

IBU (tinseth):

39.1

SRM (morey):

33.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.75 lb	United Kingdom - Golden Promise6.75 lb Golden Promise	37	3	69.9%
23 oz	Flaked Barley23 oz Flaked Barley	32	2.2	14.9%
12.50 oz	Briess - Chocolate12.5 oz Chocolate	25	350	8.1%
11 oz	American - Roasted Barley11 oz Roasted Barley	33	300	7.1%
154.50 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
31 g	BSG - East Kent Goldings31 g East Kent Goldings Hops	Pellet	5.3	Boil	60 min	22.11	33.3%
31 g	BSG - Fuggle31 g Fuggle Hops	Pellet	4.2	Boil	20 min	10.61	33.3%
31 g	BSG - Fuggle31 g Fuggle Hops	Pellet	4.2	Boil	10 min	6.35	33.3%
93 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
31 g	BSG - East Kent Goldings (Pellet) 31 g East Kent Goldings (Pellet) Hops	22.11	33.3%
62 g	BSG - Fuggle (Pellet) 62 g Fuggle (Pellet) Hops	16.96	66.6%
93 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal	Begin mash at 120 for 15 minutes before raising to 154	Strike	125 °F	120 °F	15 min
3.5 gal	Raise temp to 154 and hold for 60 minutes		120 °F	154 °F	60 min
3.5 gal	Raise temp to 168 to mashout		154 °F	168 °F	10 min
2 gal	Pump all wort through basket and raise to drain and sparge	Vorlauf	168 °F	168 °F	20 min
4.25 gal	Sparge 4 gallons of water or until 6.5 gallons of wort collected	Sparge	168 °F	168 °F	20 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 154 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tbsp	Yeast Nutrient	Other	Mash	15 min.
1 tsp	Irish Moss	Fining	Mash	15 min.
0.40 g	Gypsum	Water Agt	Mash	1 hr.
0.80 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.40 g	Epsom Salt	Water Agt	Mash	1 hr.
1.20 g	Baking Soda	Water Agt	Mash	1 hr.
0.50 g	Slaked Lime	Water Agt	Mash	1 hr.
0.40 g	Gypsum	Water Agt	Sparge	20 min.
1 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	20 min.
1.70 g	Epsom Salt	Water Agt	Sparge	20 min.
0.36 g	Lactic acid	Water Agt	Sparge	20 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 179 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
51	10	33	43	57	146
Mash Chemistry and Brewing Water Calculator

Notes

Sub lactic acid for phosphoric at 3 ml.

Last Updated and Sharing

644

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Public: Yup, Shared
Last Updated: 2023-01-24 18:24 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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