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Liffey Irish stout

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.45 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Geterbrewed
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Monday February 10th 2025
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1.043
1.010
4.3%
34.1
39.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.92 kg Muntons - Maris Otter3.92 kg Maris Otter 38 2.3 79.2%
0.11 kg Brown Malt0.11 kg Brown Malt 34 90.36 2.2%
0.11 kg Crisp Malting - Chocolate Malt0.11 kg Chocolate Malt 32.66 450 2.2%
0.48 kg Crisp Malting - Roasted Barley0.48 kg Roasted Barley 31.28 600 9.7%
0.33 kg Crisp Malting - Wheat Malt0.33 kg Wheat Malt 37.26 2 6.7%
4.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Fuggles60 g Fuggles Hops Pellet 4.5 First Wort at 100 °C 60 min 34.06 66.7%
30 g Challenger30 g Challenger Hops Pellet 7.3 Boil 0 min 33.3%
90 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 116.3 g       Temp: 21 °C       CO2 Level: 2 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
18.07 L Strike 72 °C 66 °C 60 min
17 L Batch Sparge -- 66 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.1
Mash volume with grains 21.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.9 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 35.3  
Equipment Profile Used: System Default
"Liffey Irish stout" Dry Stout beer recipe by Geterbrewed. All Grain, ABV 4.33%, IBU 34.06, SRM 39.63, Fermentables: (Maris Otter, Brown Malt, Chocolate Malt, Roasted Barley, Wheat Malt) Hops: (Fuggles, Challenger)
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  • Public: Yup, Shared
  • Last Updated: 2025-09-15 15:57 UTC