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Dry Irish stout 2.0

172 calories 17 carbs
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Thursday February 9th 2017
1.052
1.012
5.28%
38.44
33.38
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 63.6%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 9.1%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 18.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 9.1%
11 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 38.44 100%
 
Mash Guidelines
Amount Description Type Temp Time
gal Sparge 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.45 33.8  
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Remaining sparge water volume 4.7 18.8  
Grain absorption losses -1.25 -5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.95 27.8  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Adjusted starting boil size 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 5.5 22  
Total: 8.45 33.8
Method: All Grain, Style: Irish Stout, ABV 5.28%, IBU 38.44, SRM 33.38, Fermentables: (Maris Otter Pale, Roasted Barley, Flaked Barley, Belgian Candi Syrup - D-180) Hops: (Centennial)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-02-12 18:28 UTC