Dry Irish Stout - Beer Recipe - Brewer's Friend

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Dry Irish Stout

135 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.1 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tobin Bottman
Hop Utilization: 99%
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday November 27th 2019
1.041
1.011
4.0%
38.3
35.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Muntons - Maris Otter12.5 lb Maris Otter 38 2.3 69.4%
3.50 lb Flaked Barley3.5 lb Flaked Barley 32 2.2 19.4%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 1.4%
28 oz United Kingdom - Roasted Barley28 oz Roasted Barley 29 550 9.7%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
118 g East Kent Goldings118 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 36.99 84.9%
21 g East Kent Goldings21 g East Kent Goldings Hops Leaf/Whole 5 Aroma 5 min 1.31 15.1%
139 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Irish Moss Fining Mash 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Mash 15 min.
2 tsp Baking Soda Water Agt Mash --
8 g Gypsum Water Agt Mash --
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 qt Infusion 163 °F 150 °F 60 min
4 gal Mash out Temperature 212 °F 168 °F 10 min
7 gal Collect 13 gallons in kettle Sparge 170 °F 168 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.43 gal (53.74 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.43 gal (5.74 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.63 22.5  
Mash volume with grains 7.07 28.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 10.31 g | 41.2 qt) 9.88 39.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.43 g | 53.7 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.1 44.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.1 g | 44.4 qt) 11 44  
Total: 15.5 62
Equipment Profile Used: System Default
"Dry Irish Stout" Dry Stout beer recipe by Tobin Bottman. All Grain, ABV 3.95%, IBU 38.3, SRM 35.24, Fermentables: (Maris Otter, Flaked Barley, Chocolate, Roasted Barley) Hops: (East Kent Goldings) Other: (Irish Moss, Beer Nutrient, Baking Soda, Gypsum)
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  • Last Updated: 2020-03-17 20:02 UTC