Irish American Stout - Beer Recipe - Brewer's Friend

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Irish American Stout

141 calories 13.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Friday November 9th 2018
1.043
1.009
4.4%
53.5
35.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 80%
1 lb American - Black Malt1 lb Black Malt 28 500 10%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 60 min 53.48 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Citric acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
55 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt beta-amylase rest-155 Temperature -- 145 °F 30 min
3 qt alpha-amylase rest-212 Infusion -- 158 °F 30 min
9 qt starch stop-190 Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3 12  
Mash volume with grains 3.8 15.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

mash ph was 4.8 after citric acid addition (off by .5).
added baking soda to adjust to ph of 5.2

OG measured at 1.040
adjusted efficiency to 60%

final gravity at 1.012
ABV ~ 4%

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  • Last Updated: 2018-12-09 23:39 UTC