Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday February 18th 2022
1.048
1.013
4.6%
35.8
34.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 54.5%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 18.2%
1 lb Gladfield - Roast Barley1 lb Roast Barley 32.7 507 9.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.1%
1 lb Quaker - Rolled Oats1 lb Rolled Oats 4 1 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cluster1.5 oz Cluster Hops Pellet 6.5 Boil 60 min 35.76 100%
1.50 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 2 9 2 1 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 161 °F 152 °F 45 min
4 gal Batch Sparge -- 170 °F 30 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5 20  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.44 g | 13.8 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
"Dry Irish Stout" Irish Stout beer recipe by Nelson Smither. All Grain, ABV 4.55%, IBU 35.76, SRM 34.46, Fermentables: (Maris Otter Pale, Flaked Barley, Roast Barley, Rice Hulls, Rolled Oats) Hops: (Cluster)
Last Updated and Sharing
 
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  • Last Updated: 2022-07-09 14:34 UTC