Dry Stout - Beer Recipe - Brewer's Friend

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Dry Stout

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.170 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday March 26th 2020
1.046
1.012
4.5%
20.4
20.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Briess - Brewers Malt 2-Row8.5 lb Brewers Malt 2-Row 37 1.8 85%
0.80 lb Briess - Roasted Barley0.8 lb Roasted Barley 33.1 300 8%
0.50 lb Briess - Barley, Flaked0.5 lb Barley, Flaked 32.2 1.4 5%
0.20 lb Bestmalz - BEST Acidulated0.2 lb BEST Acidulated 35.9 2.81 2%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Brewer's Gold0.9 oz Brewer's Gold Hops Pellet 9 Boil 60 min 20.44 100%
0.90 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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
3.6 gal Strike 153 °F 152 °F 60 min
17.8 qt Batch Sparge 153 °F 152 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 148 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains (equipment estimates 0.55 g | 2.2 qt) 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 0.78 g | 3.1 qt) 0.75 3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.03 g | 12.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.5 18
Equipment Profile Used: System Default
"Dry Stout" Dry Stout beer recipe by Anvildan. All Grain, ABV 4.52%, IBU 20.44, SRM 20.82, Fermentables: (Brewers Malt 2-Row, Roasted Barley, Barley, Flaked, BEST Acidulated) Hops: (Brewer's Gold)
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  • Public: Yup, Shared
  • Last Updated: 2020-03-26 13:56 UTC