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Guinness 123

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.11 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Wednesday March 19th 2025
1.049
1.012
4.9%
31.5
41.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 69.8%
4 lb Flaked Barley4 lb Flaked Barley 32 2.2 18.6%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley 29 550 7%
1 lb American - Black Malt1 lb Black Malt 28 500 4.7%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 60 min 31.48 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp irish moss Fining Boil 15 min.
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Apex - apex
Amount:
3 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
61 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 506 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
Sparge -- 175 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.72 26.9  
Mash volume with grains 8.44 33.8  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 8.83 g | 35.3 qt) 9.33 37.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13.11 52.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.05 64.2
Equipment Profile Used: System Default
"Guinness 123" Dry Stout beer recipe by BYO. All Grain, ABV 4.9%, IBU 31.48, SRM 41.24, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Black Malt) Hops: (East Kent Goldings) Other: (irish moss, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2025-03-30 18:24 UTC