Dry Ryerish Stout - Beer Recipe - Brewer's Friend

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Dry Ryerish Stout

131 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Friday June 26th 2015
1.040
1.009
4.1%
42.5
36.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 75%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 12.5%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 10.2 Boil 60 min 42.45 100%
1 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 156 B cells required
RVA 132 OR any clean, dry ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Protein rest Infusion -- 120 °F 15 min
6 qt Sacch. rest Infusion -- 148 °F 60 min
12 qt Fly Sparge -- 180 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.5 10  
Mash volume with grains 3.14 12.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.79 g | 23.2 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Dublin water profile will involve chalk, added to the mash for ease of process; the acidic roasted barley should dissolve this into the water without incident. Flaked rye in place of the traditional flaked barley addition to give a spicy kick in addition to the body from unmalted grain. Balanced bitterness without much hop character. Cool fermentation preferable to avoid unwanted yeast character. Carbonate naturally in keg for best results.

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  • Last Updated: 2018-11-03 19:08 UTC