Dry Irish Stout 1G-LF - Beer Recipe - Brewer's Friend

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Dry Irish Stout 1G-LF

155 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1.25 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Josh Weikert
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday September 2nd 2022
1.047
1.011
4.7%
28.2
25.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 11.6%
1 oz Bestmalz - BEST Acidulated1 oz BEST Acidulated 35.9 2.81 2.9%
1.40 lb Bairds - Maris Otter Pale Ale1.4 lb Maris Otter Pale Ale 37.5 2.5 65.1%
0.25 lb Briess - Barley, Flaked0.25 lb Barley, Flaked 32.2 1.4 11.6%
3 oz Briess - Barley, Flaked3 oz Barley, Flaked 32.2 1.4 8.7%
2.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Fuggles0.2 oz Fuggles Hops Pellet 4.7 Boil 40 min 15.11 47.6%
0.22 oz Styrian Goldings0.22 oz Styrian Goldings Hops Pellet 3.7 Boil 40 min 13.08 52.4%
0.42 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.91 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.53 g Slaked Lime Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
0.23 g Gypsum Water Agt Mash 1 hr.
0.23 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
0.23 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 0 6 100 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 qt Infusion 151 °F 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.28 g | 13.1 qt) 2.52 10.1  
Mash volume with grains (equipment estimates 3.46 g | 13.8 qt) 2.69 10.8  
Grain absorption losses -0.27 -1.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.77 g | 11.1 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.25 5  
Volume into fermentor 1.25 5  
Total: 2.52 10.1
Equipment Profile Used: System Default
 
Notes

Notes of JFS:
#4 remake 3, up to 5.5gal, up salts to 100s, back to hops used in #1, #177
Ca+2 Mg+2 Na+ Cl- SO4-2
96.6 12.6 20.3 99.4 73.0
pH est 5.45

#3 remake #2, up CaOH to get 5.40pH est.
Ca+2 Mg+2 Na+ Cl- SO4-2
80.6 11.6 6.0 73.1 48.8
screwed up and put in hops at 60 not 40. Chgd IBU from 26.02 to 29.65. Maybe took out a little flavor.

#2 remake #1 exactly.
Ca+2 Mg+2 Na+ Cl- SO4-2
78.5 11.6 6.0 73.1 48.8
aim 5.40pH, last tgt 5.40, meas 5.42
Instead of buying Celia, use leftover HallTrad, adj to keep IBU same

aim 5.45pH; aim 50:75:50 Ca:Cl:SO4
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78.5 11.6 6.0 73.1 48.8
Ferm at 65°F (19°C), I ramp up 2 degrees F per day for 3 days, and then hold

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  • Last Updated: 2022-10-01 15:59 UTC