Homebrew Challenge Guniess (Dry Irish Stout) - Beer Recipe - Brewer's Friend

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Homebrew Challenge Guniess (Dry Irish Stout)

142 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 85%
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday September 11th 2020
1.043
1.011
4.2%
41.1
43.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Golden Promise6.5 lb Golden Promise 37 3 69.5%
1.45 lb Flaked Barley1.45 lb Flaked Barley 32 2.2 15.5%
12 oz Bairds - Chocolate Malt12 oz Chocolate Malt 31 500 8%
10.50 oz United Kingdom - Roasted Barley10.5 oz Roasted Barley 29 550 7%
9.36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 6.5 Boil 60 min 22.03 36%
0.90 oz Willamette0.9 oz Willamette Hops Pellet 6.5 Boil 20 min 12.01 32.4%
0.88 oz Willamette0.88 oz Willamette Hops Pellet 6.5 Boil 10 min 7.03 31.7%
2.78 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       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
168 °F 154 °F 60 min
-- 167 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.51 14  
Mash volume with grains 4.26 17  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 5.02 g | 20.1 qt) 5.06 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.15 28.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.65 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.65 g | 22.6 qt) 5.5 22  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

water profile in video

ferment at 66f, 68f with a couple OG points left

? 3g of baking soda?

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  • Last Updated: 2020-10-21 05:29 UTC