Dry Stout 2.0 - Beer Recipe - Brewer's Friend

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Dry Stout 2.0

129 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Guilherme Eler
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Saturday August 3rd 2019
1.042
1.011
4.2%
31.1
38.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 87%
0.40 kg Crisp Malting - Chocolate0.4 kg Chocolate - (late boil kettle addition) 32.66 450 8.7%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 4.3%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Target15 g Target Hops Pellet 11.5 First Wort 60 min 24.18 42.9%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 20 min 6.95 57.1%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
32 g Lactic acid Water Agt Mash --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 122.2 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
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
Mash in Temperature -- 62 °C 60 min
Mash out Temperature -- 76 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.9
Mash volume with grains 9.9
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 26.5 L) 27.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 34.5  
Equipment Profile Used: System Default
"Dry Stout 2.0" Irish Stout beer recipe by Guilherme Eler. All Grain, ABV 4.15%, IBU 31.13, SRM 38.82, Fermentables: (Maris Otter Pale, Chocolate, Roasted Barley) Hops: (Target, Fuggles) Other: (Whirlfloc, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-08-14 07:17 UTC