Dry Irish Stout - Jason Yerger - Beer Recipe - Brewer's Friend

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Dry Irish Stout - Jason Yerger

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 95% (brew house)
Source: Jason Yerger
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday January 28th 2022
1.044
1.011
4.3%
30.3
28.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - American - Rice, Biscuit 4L, Eckert4 lb US - American - Rice, Biscuit 4L, Eckert 30 4 50%
3 lb USA - Rice, Biscuit 18L, Eckert3 lb USA - Rice, Biscuit 18L, Eckert 29 23.6 37.5%
12 oz USA - Millet, C240, Grouse12 oz USA - Millet, C240, Grouse 25 324 9.4%
4 oz USA - Millet, Chocolate Roast, Grouse4 oz USA - Millet, Chocolate Roast, Grouse 25 120 3.1%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Fuggle1.6 oz Fuggle Hops Pellet 4.5 Boil 60 min 30.3 100%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Epsom Salt (MgSO4) Water Agt Mash 1 hr.
0.10 oz Baking Soda Water Agt Mash 1 hr.
0.10 oz Epsom Salt (MgSO4) Water Agt Sparge 1 hr.
0.10 oz Baking Soda Water Agt Sparge 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
20 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 100 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Neutral water, may be used as a base for creating desired water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.4 qt Mash Step Infusion -- 125 °F 20 min
Mash Step Temperature -- 175 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.31 g | 17.2 qt) 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 5.7 22.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.95 27.8
Equipment Profile Used: System Default
 
Notes

Jason Yerger (Mutantis Brewing in Portland, OR) came up with this recipe in response to the Zero Tolerance GF Brewing Group's style guidelines series. Jason's advice, "Eckert's dark biscuit (18L) is possibly a key ingredient for this style. Not really for color, but to give the beer a bit of that savory "bite" that I think of with Guinness. A very (VERY) small addition of Barbados molasses could also be useful to give a touch of metallic bite. Perhaps some flaked quinoa would be a good inclusion as well; I find quinoa lends a bit of dryness to every beer I've used it in."

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  • Last Updated: 2022-01-29 00:28 UTC