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138 calories 14.7 g 16 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14.09 gallons
Post Boil Size: 13.25 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Swager
Hop Utilization: 92%
Calories: 138 calories (Per 16oz)
Carbs: 14.7 g (Per 16oz)
Created: Tuesday February 7th 2023
1.042
1.011
4.1%
29.3
27.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.28 lb Crisp Malting - Finest Maris Otter10.28 lb Finest Maris Otter $ 0.00 / lb
$ 0.00 		38 3 50.8%
7.77 lb Flaked Barley7.77 lb Flaked Barley 32 2.2 38.4%
2.17 lb Viking - Roasted Barley2.17 lb Roasted Barley - (late mash tun addition) $ 0.00 / lb
$ 0.00 		32.7 340 10.7%
20.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g UK Pilgrim35 g UK Pilgrim Hops Pellet 10.5 First Wort 0 min 24.84 50%
35 g UK Pilgrim35 g UK Pilgrim Hops Pellet 10.5 Boil 5 min 4.5 50%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4.63 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 342 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dry Irish Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 4 0 50 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.31 gal Strike 155 °F 152 °F 60 min
Mash Out Temperature 152 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.09 gal (52.37 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.09 gal (4.37 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.49 gal (73.94 qt). Suggest reducing initial strike volume to 10.38 gal (41.53 qt) and adding 6.49 gal (25.94 qt) sparge/top-off. 16.87 67.5  
Strike water volume (equipment estimates 15.87 g | 63.5 qt) 16.87 67.5  
Mash volume with grains (equipment estimates 17.49 g | 70 qt) 18.49 73.9  
Grain absorption losses -2.53 -10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.09 g | 52.4 qt) 14.09 56.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 11.5 g | 46 qt) 13.25 53  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 13.25 g | 53 qt) 11.5 46  
Total: 16.87 67.5
Equipment Profile Used: System Default
 
Notes

Roasted Barley added last 15 mins of mash.

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  • Last Updated: 2023-02-11 19:22 UTC