Malone's Irish Stout 2-25 - Beer Recipe - Brewer's Friend

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Malone's Irish Stout 2-25

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 82.1% (brew house)
Source: Vernon Jenewien
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Saturday February 10th 2018
1.048
1.008
5.3%
31.9
28.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 69.2%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley - (late boil kettle addition) 29 550 3.8%
4 oz German - Melanoidin4 oz Melanoidin 37 25 3.8%
1 lb German - Dark Munich1 lb Dark Munich 36 10 15.4%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 3.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 3.8%
104 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Domestic Hallertau2.5 oz Domestic Hallertau Hops Pellet 2.2 Boil 60 min 27.63 86.6%
11 g East Kent Goldings11 g East Kent Goldings Hops Pellet 6.1 Aroma 10 min 4.31 13.4%
81.87 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tbsp Chocolate Malt-O-Meal Flavor Mash --
8 oz flaked oats Flavor Mash --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 135 B cells required
Voss Kviek
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 135 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
Added 2 g CaCl + 2g Gypsum to mash water only
Using R.O. water from our NEW iSpring R.O. filter system, private well on our property. TDS= 22. Water tastes GREAT!
Pressure cooked 6 cups of wort with boil hops for 20 minutes. Added to main batch when kettle had started boiling.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.1 qt 2.27 gal Fly Sparge -- 152 °F --
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 2.28 9.1  
Mash volume with grains 2.8 11.2  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 3.04 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.61 g | 22.4 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 5.31 21.3
Equipment Profile Used: System Default
 
Notes


Checked Brix on 3-1-18 @ 2.12 = 1.0083 S.G.

Last Updated and Sharing
 
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  • Last Updated: 2018-03-02 13:39 UTC