Dry stout Beer Recipe | BIAB Irish Stout by Ricardo Pinto | Brewer's Friend

Dry stout

118 calories 11.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 30 min
Batch Size: 5.7 liters (fermentor volume)
Pre Boil Size: 7 liters
Post Boil Size: 5.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 118 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Friday February 7th 2020
1.039
1.008
4.1%
30.5
32.3
5.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
800 g United Kingdom - Maris Otter Pale800 g Maris Otter Pale 38 3.75 88.9%
100 g Belgian - Roasted Barley100 g Roasted Barley 30 575 11.1%
900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Warrior4 g Warrior Hops Pellet 16 Boil 30 min 25.78 44.4%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 10 min 4.75 55.6%
9 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Fastio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Dry stout" Irish Stout beer recipe by Ricardo Pinto. BIAB, ABV 4.11%, IBU 30.53, SRM 32.32, Fermentables: (Maris Otter Pale, Roasted Barley) Hops: (Warrior, East Kent Goldings)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-23 17:51 UTC
NEW Water Requirements:
Dry stout
Equipment Profile Used

System Default

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Water Requirements:
Dry stout
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Recipe Cost $ (USD)
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.
Gallons
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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