Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

149 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Tuesday June 19th 2012
1.045
1.012
4.3%
43.5
36.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb United Kingdom - Pale 2-Row13.5 lb Pale 2-Row 38 2.5 69.2%
4 lb Flaked Barley4 lb Flaked Barley 32 2.2 20.5%
1 lb Belgian - Roasted Barley1 lb Roasted Barley 30 575 5.1%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 5.1%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Leaf/Whole 5 Boil 90 min 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary --
3 tbsp yeast nutrient Other Primary 5 min.
1 each oak cube Other Primary 1 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tasty's Malty Beer Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water

baking soda - 8 grams
gypsum - 11 grams
calcium chloride - 16 grams
epsom salt - 10 grams
canning salt - 1 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 153 Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.53 34.1  
Mash volume with grains 10.09 40.4  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 7.56 g | 30.2 qt) 10.16 40.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.4 g | 53.6 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.69 74.8
Equipment Profile Used: System Default
 
Notes


Strike with 10 gallons at 166 to hit 153. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.


Pitch yeast at 50. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 58. Raise to 65 degrees after a few days to clear diacytle.

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  • Last Updated: 2012-06-19 01:50 UTC