Dry Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dry Stout

142 calories 15.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 142 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Wednesday February 22nd 2012
1.043
1.012
4.1%
45.0
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 63.2%
2.25 lb Flaked Barley2.25 lb Flaked Barley 32 2.2 23.7%
1.25 lb American - Black Barley1.25 lb Black Barley 27 530 13.2%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 44.95 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 10 min.
1 oz Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 155 °F 60 min
21 qt Sparge -- 165 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.04 g | 20.2 qt) 5.27 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.8 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.24 33
Equipment Profile Used: System Default
 
Notes

O.G. 1.042
F.G. 1.009

Last Updated and Sharing
 
1,740
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-10-17 02:03 UTC