Irish Breakfast - Beer Recipe - Brewer's Friend

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Irish Breakfast

142 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pat Finn
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday December 1st 2016
1.046
1.013
4.3%
35.9
30.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.18 kg United Kingdom - Maris Otter Pale3.18 kg Maris Otter Pale 38 3.75 65.2%
350 g United Kingdom - Black Patent350 g Black Patent 27 525 7.2%
450 g Flaked Oats450 g Flaked Oats 33 2.2 9.2%
450 g Flaked Barley450 g Flaked Barley 32 2.2 9.2%
450 g American - Caramel / Crystal 40L450 g Caramel / Crystal 40L 34 40 9.2%
4,880 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 60 min 18.23 33.3%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 30 min 14.01 33.3%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 5 min 3.64 33.3%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
70 g Course ground coffee Flavor Kegging --
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carb       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 68 °C 60 min
Mash out Temperature -- 75 °C 10 min
15 L Sparge -- 75 °C --
Starting Mash Thickness: 3.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 16.6
Mash volume with grains 19.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 17.3 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Cold brew coffee @ room temp 24 hours before kegging/bottling.
70g course ground beans in 1L sanitized water

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  • Last Updated: 2017-09-20 20:41 UTC