Dry Irish Stout 2 - Beer Recipe - Brewer's Friend

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Dry Irish Stout 2

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.3 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Friday June 23rd 2017
1.047
1.012
4.6%
33.8
38.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Golden Promise3 kg Golden Promise 37 3 66.7%
0.90 kg Flaked Barley0.9 kg Flaked Barley 32 2.2 20%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 11.1%
0.10 kg Rolled Oats0.1 kg Rolled Oats 33 2.2 2.2%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 33.8 100%
50 g / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 184 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
Saccharification Infusion -- 64 °C 80 min
Starting Mash Thickness: 3.44 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 15.5
Mash volume with grains 18.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19.7 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 26.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

Double crush the roast barley to extract the most colour and flavour from it possible.

Keep 500ml of wort and sour uncovered at room temperature for a few days. Use a sour culture if you have one available, but not necessary. After a few days, re-boil the sour wort, cool then add directly to fermenter.

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  • Last Updated: 2017-07-30 23:02 UTC