Dry Stout June 2020 - Beer Recipe - Brewer's Friend

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Dry Stout June 2020

142 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Source: moc
Calories: 142 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday May 30th 2020
1.043
1.012
4.1%
85.5
38.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 70%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 20%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Ea4 oz Ea Hops Pellet 5 Boil 60 min 85.5 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Other --
1 each Whirlfloc Water Agt Mash 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 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-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.33 gal Strike 165 °F 152 °F 60 min
1.4 gal Mash out Temperature 212 °F 168 °F 10 min
3.5 gal Fly Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.33 13.3  
Mash volume with grains 4.13 16.5  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 5.18 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
"Dry Stout June 2020" Dry Stout beer recipe by moc. All Grain, ABV 4.12%, IBU 85.5, SRM 38.92, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (Ea) Other: (Gypsum, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-30 21:39 UTC