HWB - Dry Irish Stout - Beer Recipe - Brewer's Friend

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HWB - Dry Irish Stout

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 6.8 gallons (ending kettle volume)
Pre Boil Size: 7.53 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 82% (ending kettle)
Hop Utilization: 98%
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Sunday July 24th 2022
1.042
1.010
4.2%
39.0
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Simpsons - Maris Otter pale6.5 lb Maris Otter pale 38 2.4 66.5%
1.90 lb Flaked Barley1.9 lb Flaked Barley 32 2.2 19.4%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley - (late mash tun addition) 29 550 10.2%
6 oz Dingemans - Chocolate Rye6 oz Chocolate Rye 30 115 3.8%
9.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
61.39 g East Kent Goldings61.39 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 39.02 100%
61.39 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.75 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
6.5 gal Single infusion no sparge Infusion 154 °F 148 °F 60 min
Starting Mash Thickness: 3.12 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.12 qt/lb 7.62 30.5  
Mash volume with grains 8.41 33.6  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume 1.38 5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.38 g | 33.5 qt) 7.53 30.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.95 g | 23.8 qt) 6.8 27.2  
Estimated amount in fermentor 6.8 27.2  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Roasted Barley ground into finest dust possible via coffee burr grinder and added at end of mash, recirculated for 15 minutes (vorlauf) before lautering into boil kettle. I brew on a 3 vessel system but do full volume mashes, recirculating through a herms coil in my HLT. Electric brewing on 240v system with 5500w elements.

OG recipe: Maris otter pale: 7 lbs, flaked barley 2 lbs, roast barley 1 lb.

Revised recipe now includes a small charge (5 oz) of chocolate malt to increase coffee flavors.

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  • Last Updated: 2024-03-06 05:49 UTC