Soft Water Stout (Guinness-style) - Beer Recipe - Brewer's Friend

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Soft Water Stout (Guinness-style)

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Otto L
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday June 17th 2016
1.042
1.010
4.2%
31.1
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 kg Finland - Pale Ale Malt6.6 kg Pale Ale Malt 36 2 75.4%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 11.4%
0.80 kg United Kingdom - Roasted Barley0.8 kg Roasted Barley - (late boil kettle addition) 29 550 9.1%
0.35 kg Finland - Wheat Malt0.35 kg Wheat Malt 38 2 4%
8.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Target50 g Target Hops Pellet 10 Boil 60 min 22.33 52.6%
45 g East Kent Goldings45 g East Kent Goldings Hops Pellet 5.7 Boil 30 min 8.8 47.4%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic Acid Water Agt Mash --
23.50 L Water to fermenter Other Primary --
8 ml Lactic Acid to fermenter Water Agt Primary --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 262 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 2.0 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Water from a nearby spring.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L BIAB Infusion -- 65 °C 90 min
28 L Mash out Temperature -- 75 °C 5 min
5 L Sparge Sparge -- 75 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.18 L. Suggest reducing initial water volume to 45.4 L and adding 10.78 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 27.1
Mash volume with grains 32.9
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 38.7 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 40.2  
Equipment Profile Used: System Default
 
Notes

Ideas from https://www.fivebladesbrewing.com/guinness-secrets-revealed/

  • using soft water with no minerals
  • sourness comes from lactic acid
  • steeping roasted barley instead of mashing
  • double gravity wort diluted to target OG

    ----

    32 litres boil volume, BG 64 pts.
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  • Public: Yup, Shared
  • Last Updated: 2016-06-17 14:02 UTC