MindYa Guinness - Beer Recipe - Brewer's Friend

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MindYa Guinness

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.45 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 82% (brew house)
Source: BYO
Hop Utilization: 93%
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Sunday November 6th 2022
1.042
1.010
4.3%
40.0
19.9
5.2
31.34
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Muntons - Maris Otter5.5 lb Maris Otter $ 2.07 / lb
$ 11.36 		38 2.3 71%
1.50 lb Briess - Barley, Flaked1.5 lb Barley, Flaked $ 2.34 / lb
$ 3.51 		32.2 1.4 19.4%
0.75 lb Briess - Roasted Barley0.75 lb Roasted Barley $ 2.20 / lb
$ 1.65 		33.1 300 9.7%
7.75 lbs / $ 16.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Yakima Chief Hops - UK Fuggle2.5 oz UK Fuggle Hops $ 1.86 / oz
$ 4.65 		Pellet 4.1 Boil at 203 °F 60 min 40.01 100%
2.50 oz / $ 4.65
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 each Campden Tablets Water Agt Mash 90 min.
1 tsp Yeast Nutrient Other Boil 10 min.
1.50 tsp Gypsum Water Agt Mash 90 min.
5 each Lactic acid $ 0.64 / each
$ 3.20 		Water Agt Secondary 7 days
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 90 min.
$ 3.20
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
$ 9.67 / each
$ 9.67
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 218 B cells required
$ 9.67 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.04 psi       Temp: 37 °F       CO2 Level: 1.95 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
2 gal Temperature 132 °F 120 °F 15 min
1.35 gal add 1.5 gallons boiling water to raise mash temp Temperature 203 °F 150 °F 70 min
5 gal Fly Sparge 180 °F 169 °F 30 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 1.94 7.8  
Mash volume with grains 2.56 10.2  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 7.13 g | 28.5 qt) 7.73 30.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 8.45 33.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.67 38.7
Equipment Profile Used: System Default
 
Notes

Yeast pack was 34 days old, est @76% viable.
Used 1 can propper starter wort and 16 oz boiled H2O @ est 1.040
1L starter, run on stir plate for 24 hours at about 65F, rest 12 hours, then fridge until ready to pitch. Decant, if possible, and pitch at about 62F.

2 step mash. 15mins @ 120F and then 70mins @ 150F, then fly sparge.
2 gallons initial strike. @133F
1.35 gallons boiling water addition - raises to 150F
5 gallons sparge @ 175F

7.25g into kettle, boil off 1.5 over 90 minutes.

5.75g end kettle volume, transfer about 5.25-5.4 into fermenter + starter.

Using 5 drops lactic acid in secondary to sour beer.

Don't have nitrogen. Charge to 5psi for about 1.85vols of CO2.

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  • Last Updated: 2022-12-28 00:19 UTC