Irish Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.168 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Battle Flag Brewery
Calories: 152 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Wednesday March 24th 2021

Original Gravity:

1.046

Final Gravity:

1.013

ABV (standard):

4.3%

IBU (tinseth):

23.0

SRM (morey):

39.9

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.75 lb	Flaked Barley0.75 lb Flaked Barley	32	2.2	7.5%
8 lb	Briess - Pilsen Malt 2-Row8 lb Pilsen Malt 2-Row	37	1.2	80%
1.25 lb	Crisp Malting - Roasted Barley1.25 lb Roasted Barley	31.28	520	12.5%
10 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Fuggles2 oz Fuggles Hops		Pellet	4.5	Boil	60 min	22.95	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Fuggles (Pellet)		22.95	100%
2 oz / $ 0.00

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	2 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) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	3.75	15
Mash volume with grains (equipment estimates 0.55 g \| 2.2 qt)	4.55	18.2
Grain absorption losses	-1.25	-5
Remaining sparge water volume (equipment estimates 0.83 g \| 3.3 qt)	0.75	3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 3.08 g \| 12.3 qt)	3	12
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	1.5	6
Top off amount	4	16
Going into fermentor	5.5	22
Total:	4.5	18
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
4/24/2021 5:42 PM over 3 years ago	+0	Brew Day Complete	1.042				5/9/2021 4:37 PM over 3 years ago	OG 1.042 Initial mash temp 158.5 (started at 167.4 and then went into the mash tun). Final mash temp after 1 hour 158.7 Ambient temperature 76 Initial sparge temp 170.5 27 quarts into the boil because the kettle couldn't take 29.3 quarters Bottled 28 days later FG 1.014

Notes

Used Chateau Pilsen 2 row malt instead of Briess.

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Last Updated: 2021-04-10 17:38 UTC

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Irish Stout