LR&B Dry Stout 2021 - Beer Recipe - Brewer's Friend

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LR&B Dry Stout 2021

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 18 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 85% (brew house)
Hop Utilization: 97%
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday August 31st 2021
1.050
1.009
5.3%
40.1
40.1
5.7
18.99
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - Finest Maris Otter10 lb Finest Maris Otter $ 1.90 / lb
$ 18.99 		38 3 32.3%
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 32.3%
6 lb Flaked Barley6 lb Flaked Barley 32 2.2 19.4%
4 lb American - Black Barley4 lb Black Barley 27 530 12.9%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.2%
31 lbs / $ 18.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Artisan - Kent Goldings8 oz Kent Goldings Hops Pellet 4.5 Boil 60 min 40.13 100%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 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
14 gal Strike 154 °F 146 °F 60 min
11 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.8 gal (79.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.8 gal (31.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.56 gal (50.22 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 0.56 gal (2.22 qt) sparge/top-off. 10.08 40.3  
Strike water volume at mash thickness of 1.3 qt/lb 10.08 40.3  
Mash volume with grains 12.56 50.2  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 13.85 g | 55.4 qt) 16.05 64.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.8 g | 79.2 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 18 72  
Going into fermentor 18 72  
Total: 26.13 104.5
Equipment Profile Used: System Default
 
Notes

Batch #120

Strike water 154 F
Mash in at 146 F, rest 15 minutes, recirculate to 148 F. Rest 45 minutes, recirculate to 158 F, rest 15 minutes. Recirculate to 175 F, then begin run off. Sparge with 195 F water.

Only water treatment was lactic acid to both mash and sparge water.

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  • Public: Yup, Shared
  • Last Updated: 2021-08-31 17:49 UTC
  • Snapshot Created: 2021-08-31 17:37 UTC
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