Dry Irish Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dry Irish Stout

155 calories 15.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday January 29th 2020
1.047
1.011
4.7%
33.3
35.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 64.9%
2.50 lb Flaked Barley2.5 lb Flaked Barley 32 2.2 21.6%
1.25 lb United Kingdom - Roasted Barley1.25 lb Roasted Barley - (late mash tun addition) 29 550 10.8%
5 oz German - Acidulated Malt5 oz Acidulated Malt - (late mash tun addition) 27 3.4 2.7%
11.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Fuggles1.25 oz Fuggles Hops Pellet 4.5 Boil 40 min 14.97 50%
1.25 oz Glacier1.25 oz Glacier Hops Pellet 5.5 Boil 40 min 18.3 50%
2.50 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
3 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
3.61 gal Strike 162 °F 152 °F 60 min
6.43 gal Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.06 20.2  
Mash volume with grains 5.98 23.9  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 4.89 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.59 g | 34.4 qt) 8.25 33  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 9.95 39.8
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/make-your-best-dry-irish-stout/

Last Updated and Sharing
 
406
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-03 21:21 UTC