Shoddy Stout - Beer Recipe - Brewer's Friend

Shoddy Stout

254 calories 22.5 g 500 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.4 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Bob Thorp
Calories: 254 calories (Per 500ml)
Carbs: 22.5 g (Per 500ml)
Created: Tuesday April 13th 2021
1.055
1.010
6.0%
35.7
34.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,800 g United Kingdom - Maris Otter Pale3800 g Maris Otter Pale 38 3.75 70.4%
500 g United Kingdom - Roasted Barley500 g Roasted Barley 29 550 9.3%
500 g Flaked Barley500 g Flaked Barley 32 2.2 9.3%
100 g Briess - Caramel Malt - 10L100 g Caramel Malt - 10L 35.4 10 1.9%
500 g Flaked Oats500 g Flaked Oats 33 2.2 9.3%
5,400 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Leaf/Whole 5.61 Boil 30 min 24.4 75%
20 g Northern Brewer20 g Northern Brewer Hops Leaf/Whole 7.8 Boil 30 min 11.31 25%
80 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 64 °C 64 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash --
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 8 12 35 61.9
Mash Chemistry and Brewing Water Calculator
 
Notes

Attempting a dry, drinkable Irish Stout with simple ingredients with abbreviated mash and boil (30/30) using some fairly aged stock that had been hanging round -hence the name, inspired by Marshall Schott's Short and Shoddy podcasts.

BIAB, single temperature infusion mash with 27L strike water at 66ºC for 30min. As things turned out (take away curry turned up) the mash ran to an hour as did the boil. Grain was rinsed in approximately 4L water to put create 27L pre-boil. Chilled at end of boil with immersion coil.

SG at 20ºC 1.050. Suggests a brew house efficiency at fermenter of ~83%.

Racked with trub to Fastferment conical fermenter.

FF set up with electrim immersion heater at 22-24. Drew a bottle of overnight trub from FF and pitched yeast.

View Count: 311
Brew Count: 0
Last Updated: 2022-11-13 16:17 UTC

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