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Mike's Irish

148 calories 15.2 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: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Michael Murto
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Friday April 10th 2020
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Quick Stout - Guinness style

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OG: 1.052 FG: 1.012 ABV: 5.3% IBU: 36

1.045
1.011
4.5%
34.5
28.2
5.3
24.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Pale Ale Malt 2-Row6.5 lb Pale Ale Malt 2-Row $ 1.72 / lb
$ 11.18 		36.8 3.5 72.2%
1.25 lb Briess - Roasted Barley1.25 lb Roasted Barley $ 2.42 / lb
$ 3.03 		33.1 300 13.9%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked $ 2.08 / lb
$ 2.08 		32.2 1.4 11.1%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt $ 3.89 / lb
$ 0.97 		27 3.4 2.8%
9 lbs / $ 17.26
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Liberty2 oz Liberty Hops $ 1.00 / oz
$ 2.00 		Leaf/Whole 4.8 Boil 60 min 34.45 100%
2 oz / $ 2.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
5 ml Lactic acid Water Agt Other 0 min.
0.50 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.2 oz       Temp: 66 °F       CO2 Level: 1.3 Volumes
 
Target Water Profile
Berkley, MI, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 7 5 9 24 1.539
Mash & Sparge:
5ml Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.4 gal single infusion mash Infusion 170 °F 152 °F 60 min
2.4 gal Mash-OUt Temperature 155 °F 168 °F 5 min
5 gal sparge Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.81 11.3  
Mash volume with grains 3.53 14.1  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume 5.64 22.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.46 33.8
Equipment Profile Used: System Default
 
Notes

soft water
ferment 65- 66

  • 5ml lactic acid
    (no ester)
Last Updated and Sharing
 
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  • Last Updated: 2025-11-14 13:07 UTC