Jamil’s Beamish-Style Dry Stout - Beer Recipe - Brewer's Friend

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Jamil’s Beamish-Style Dry Stout

141 calories 13.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 64 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Sunday August 27th 2023
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No.01 Premium Dry Stout

by Alex's Craft Brewing

OG: 1.047 FG: 1.008 ABV: 5.1% IBU: 32

1.043
1.009
4.5%
35.5
39.9
n/a
35.71
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.16 kg Simpsons - Finest Pale Ale Maris Otter7.16 kg Finest Pale Ale Maris Otter 1.86 € / kg
13.32 € 		37 2.6 68.1%
2.09 kg Flaked Barley2.09 kg Flaked Barley 2.40 € / kg
5.02 € 		32 2.2 19.9%
1.27 kg United Kingdom - Roasted Barley1.27 kg Roasted Barley 3.60 € / kg
4.57 € 		29 550 12.1%
10.52 kg / 22.91 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
95 g Challenger95 g Challenger Hops 0.05 € / g
4.75 € 		Leaf/Whole 6 Boil 60 min 30.46 72%
37 g East Kent Goldings37 g East Kent Goldings Hops 0.05 € / g
1.85 € 		Pellet 4.7 Boil 15 min 5.07 28%
132 g / 6.60 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
3.10 € / each
6.20 €
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
6.20 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.56 L Infusion 79 °C 49 °C 15 min
31.56 L Steeping 49 °C 64 °C 60 min
31.56 L mash out Steeping 64 °C 76 °C 10 min
44.3 L Batch Sparge 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.36 L. Suggest reducing initial water volume to 45.4 L and adding 10.96 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.6
Mash volume with grains 38.5
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 36.2 L) 43.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.4 L) 64
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 50
Going into fermentor 50
Total: 75.4  
Equipment Profile Used: System Default
"Jamil’s Beamish-Style Dry Stout" Dry Stout beer recipe by Brewer #404388. All Grain, ABV 4.53%, IBU 35.53, SRM 39.91, Fermentables: (Finest Pale Ale Maris Otter, Flaked Barley, Roasted Barley) Hops: (Challenger, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2023-08-27 15:39 UTC