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Murphy's Pub Draught Clone

124 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 10.5 gallons
Pre Boil Gravity: 1.016 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Zymergy Jul/Aug 17
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Thursday August 31st 2017
1.038
1.007
4.0%
34.3
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 74.4%
3.60 oz United Kingdom - Chocolate3.6 oz Chocolate 34 425 2.8%
2.40 oz American - Caramel / Crystal 90L2.4 oz Caramel / Crystal 90L 33 90 1.9%
12 oz United Kingdom - Roasted Barley12 oz Roasted Barley - (late boil kettle addition) 29 550 9.3%
15 oz Cane Sugar15 oz Cane Sugar - (late boil kettle addition) 46 0 11.6%
129 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Target22 g Target Hops Pellet 11.5 Boil 60 min 34.33 100%
22 g / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 162 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-
94 15 94 137 127 11
10 Gallons City of Syracuse Water
.5 Tsp Gypsum in Mash
4 Gram Magnesium Chloride
1tsp slacked lime in the boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2.37 9.5  
Mash volume with grains 2.94 11.8  
Grain absorption losses -0.89 -3.6  
Remaining sparge water volume 9.27 37.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.21 g | 32.8 qt) 10.5 42  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 8.29 g | 33.2 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 11.64 46.6
Equipment Profile Used: System Default
 
Notes

Ending Cell Count: 197 billion cells
Resulting Pitch Rate: 0.99M cells / mL / °P

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  • Last Updated: 2017-09-10 13:05 UTC