Doublin Dew - Beer Recipe - Brewer's Friend

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Doublin Dew

51 calories 5.3 g 12 oz
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jason Rasmussen
Calories: 51 calories (Per 12oz)
Carbs: 5.3 g (Per 12oz)
Created: Tuesday July 16th 2019
1.016
1.004
1.5%
55.5
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Golden Naked Oats6 lb Golden Naked Oats 33 10 85.7%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 14.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Leaf/Whole 6.5 Boil 60 min 55.49 100%
2 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.3 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.45 g | 29.8 qt) 3.88 15.5  
Mash volume with grains (equipment estimates 7.45 g | 29.8 qt) 4.44 17.7  
Grain absorption losses (steeping) -0.88 -3.5  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
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  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.88 15.5
Equipment Profile Used: System Default
 
Notes
  1. Collect and heat 2.5 gallons of water.
    3.Steep grains for 20 minutes 150°F. Remove
    bag and discard.
  2. Bring to a boil and add the 6 lbs Gold malt syrup.
  3. Return wort to boil. Add 2 oz Cluster hops and boil for 60 minutes.
  4. Cool the wort.
  5. Fill primary fermenter with the wort.
  6. Add more cold water as needed to bring the
    volume to 5 gallons.
  7. Aerate the wort.
  8. Measure specific gravity of the wort
    with a hydrometer and record.
  9. Add yeast.
  10. Move the fermenter to a warm, dark, quiet spot.
  11. Primary 1–2 weeks
  12. Secondary 2–4 weeks
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  • Public: Yup, Shared
  • Last Updated: 2019-07-16 23:53 UTC