Smokey Dry Stout - Beer Recipe - Brewer's Friend

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Smokey Dry Stout

135 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jonathan Greene
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Sunday February 18th 2024
1.041
1.011
4.0%
27.7
32.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 57.7%
2.50 lb Flaked Barley2.5 lb Flaked Barley 32 2.2 20.6%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley - (late boil kettle addition) 33 300 12.4%
0.50 lb Bestmalz - BEST Chit Malt0.5 lb BEST Chit Malt 23 1.4 4.1%
6 oz Weyermann - Beech Smoked Barley6 oz Beech Smoked Barley 35 2.7 3.1%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.5 Boil 40 min 9.35 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.9 Boil 40 min 18.33 50%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Milwaukee County
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
-- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.55 18.2  
Mash volume with grains 5.52 22.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 5.72 22.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.27 41.1
Equipment Profile Used: System Default
"Smokey Dry Stout" Irish Stout beer recipe by Jonathan Greene. All Grain, ABV 3.96%, IBU 27.69, SRM 32.19, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, BEST Chit Malt, Beech Smoked Barley, Acidulated Malt) Hops: (Styrian Goldings, Willamette)
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  • Last Updated: 2024-02-18 21:55 UTC