Mickey Finn’s - Beer Recipe - Brewer's Friend

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Mickey Finn’s

151 calories 15.3 g 12 oz
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.33 gallons
Post Boil Size: 5.71 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 87% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday February 21st 2021
1.046
1.011
4.5%
50.4
22.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 lb Ireland - Stout Malt5.8 lb Stout Malt 37 2 72.7%
0.80 lb Briess - Wheat Malt, White0.8 lb Wheat Malt, White 39.1 2.5 10%
14 oz American - Roasted Barley14 oz Roasted Barley 33 300 11%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 6.3%
7.97 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.65 50%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 31.71 50%
2 oz / 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.39 gal Strike 163 °F 150 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 61 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 3.39 13.6  
Mash volume with grains 4.03 16.1  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.33 25.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.71 22.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.71 g | 22.8 qt) 5.5 22  
Total: 7.58 30.3
Equipment Profile Used: System Default
"Mickey Finn’s" Dry Stout beer recipe by TimmyOC. All Grain, ABV 4.54%, IBU 50.36, SRM 21.95, Fermentables: (Stout Malt, Wheat Malt, White, Roasted Barley, Flaked Barley) Hops: (East Kent Goldings, Challenger)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-02-23 10:18 UTC