Irish Eyes - Beer Recipe - Brewer's Friend

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Irish Eyes

135 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.56 gallons
Post Boil Size: 5.81 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Tuesday January 12th 2021
1.041
1.011
4.0%
41.1
24.1
5.8
7.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Muntons - Maris Otter6 lb Maris Otter $ 1.20 / lb
$ 7.20 		38 2.3 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 11.1%
9 lbs / $ 7.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cluster1.5 oz Cluster Hops Leaf/Whole 7.4 Boil 60 min 41.06 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.94 g Baking Soda Water Agt Boil 1 hr.
1.12 g Chalk Water Agt Boil 1 hr.
1.22 g Epsom Salt Water Agt Mash --
0.41 g Gypsum Water Agt Mash --
1 tbsp Yeast Nutrient Other Boil 15 min.
1 each Whirfloc tablet Water Agt Mash --
3 ml Lactic acid Water Agt Mash --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 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 gal Strike 163 °F 152 °F 60 min
1.4 gal Mash out Sparge 212 °F -- 10 min
3.5 gal Batch Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 5.56 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.56 30.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.81 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.81 g | 23.2 qt) 5.5 22  
Total: 8.94 35.7
Equipment Profile Used: System Default
 
Notes

Aiming for Dublin water Profile. Chalk and Baking soda in kettle and Epsom and Gypsum in Mash

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  • Last Updated: 2021-01-12 17:53 UTC