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Dry stout

154 calories 16.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Monday January 4th 2021
1.050
1.013
5.0%
40.7
36.5
6.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,200 g Simpsons - Maris Otter Extra Pale3200 g Maris Otter Extra Pale 38 1.8 70.3%
900 g Flaked Barley900 g Flaked Barley 32 2.2 19.8%
350 g Simpsons - Roasted Barley350 g Roasted Barley 28.52 600 7.7%
100 g Thomas Fawcett - Pale Chocolate Malt100 g Pale Chocolate Malt 32.2 230 2.2%
4,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
57 g East Kent Goldings57 g East Kent Goldings Hops Pellet 5 Boil 60 min 40.68 100%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g dwb Water Agt Mash --
1 tsp Irish Moss Fining Boil --
13 g Chalk Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1.50 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 37.4 g       Temp: 15 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
7g of DWB
3 tsp of yeast nutrient
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Strike 51 °C 49 °C 15 min
26 L Steeping 49 °C 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.4 L) 34
Mash volume with grains (equipment estimates 33.4 L) 37
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.5 L) 19
Total: 34  
Equipment Profile Used: System Default
"Dry stout" Dry Stout beer recipe by Brewer #324546. BIAB, ABV 4.96%, IBU 40.68, SRM 36.5, Fermentables: (Maris Otter Extra Pale, Flaked Barley, Roasted Barley, Pale Chocolate Malt) Hops: (East Kent Goldings) Other: (dwb, Irish Moss, Chalk, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2021-01-23 17:55 UTC