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ESG Irish Stout

177 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.18 liters
Post Boil Size: 21.18 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mick Dryden
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Friday April 23rd 2021
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1.058
1.011
6.1%
27.1
40.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg New Zealand - Ale Malt4.3 kg Ale Malt 37.4 3.05 68.3%
1 kg New Zealand - Rolled Oats1 kg Rolled Oats 12.4 1.4 15.9%
0.40 kg New Zealand - Dark Chocolate Malt0.4 kg Dark Chocolate Malt 32.7 659.9 6.3%
0.30 kg New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.8%
0.30 kg New Zealand - Light Crystal Malt0.3 kg Light Crystal Malt 35.4 31.98 4.8%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Chinook12 g Chinook Hops Pellet 13 Boil 60 min 19.72 50%
12 g nz chinook12 g nz chinook Hops Pellet 13.5 Boil 10 min 7.42 50%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Vanilla Bean Spice Primary 0 min.
5 g Yeast Nutrient Other Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
34349
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
22.2 L Strike 73 °C 67 °C 60 min
10 L Batch Sparge 75 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.9
Mash volume with grains 23.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 15.1 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 27.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 21.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.2 L) 21
Total: 34.4  
Equipment Profile Used: System Default
"ESG Irish Stout" Oatmeal Stout beer recipe by Mick Dryden. All Grain, ABV 6.13%, IBU 27.14, SRM 40.07, Fermentables: (Ale Malt, Rolled Oats, Dark Chocolate Malt, Medium Crystal Malt, Light Crystal Malt) Hops: (Chinook, nz chinook) Other: (Vanilla Bean, Yeast Nutrient)
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  • Last Updated: 2021-05-09 03:06 UTC