Irish Extra Stout - Doyle BIAB - Beer Recipe - Brewer's Friend

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Irish Extra Stout - Doyle BIAB

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 98%
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday March 2nd 2020
Similar Recipes

Irish Extra Stout

by Todd Cogswell

OG: 1.060 FG: 1.016 ABV: 5.8% IBU: 49

1.059
1.014
5.8%
48.2
36.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - American - Pale 2-Row8 lb American - Pale 2-Row 37 1.8 66.3%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 16.6%
8 oz Briess - American - Roasted Barley8 oz American - Roasted Barley 33 300 4.1%
8 oz Briess - American - Midnight Wheat Malt8 oz American - Midnight Wheat Malt 25 550 4.1%
4 oz Briess - American - Chocolate4 oz American - Chocolate 29 350 2.1%
13 oz German - Acidulated Malt13 oz German - Acidulated Malt 27 3.4 6.7%
193 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz US Magnum1 oz US Magnum Hops Pellet 12.7 Boil 60 min 48.19 100%
1 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Lafayette, IN
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
5 gal Heat Water to 166F then add grains Temperature -- 155 °F 60 min
Starting Mash Thickness: 1.65 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.65 qt/lb 4.98 19.9  
Mash volume with grains 5.94 23.8  
Grain absorption losses -1.51 -6  
Remaining sparge water volume 1.78 7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.46 g | 13.9 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 6.76 27
Equipment Profile Used: System Default
 
Notes

Fill kettle with 5 gallons of well water. Mark kettle to note 5 gal level. Heat water to 166F. Add grains to BIAB bag and soak them for 75 Minutes. Remove grains/bag and let them drain into the Kettle. Top off the boil kettle to again 5 gal mark with more well water. Heat to a boil....When boil begins, add 1 oz of Magnum Hops and boil for 60 minutes. At 10 minutes left to boil, at the Irish Moss. At end of boil, turn off burner and add more well water to again reach the 5 gal mark....then cool wort to under 65F. Transfer Wort to your fermentor, add yeast and place in a cool location, with ambient temp below 65F. Ferment for 2 weeks, then bottle...using the priming sugar amounts noted.

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  • Last Updated: 2020-04-16 15:00 UTC