Dry Stout Beer Recipe | BIAB Dry Stout by Anonymous | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Dry Stout

212 calories 21.9 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.2 gallons
Post Boil Size: 1.2 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Saturday July 11th 2020
1.064
1.016
6.3%
19.6
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 87.5%
130 g American - Roasted Barley130 g Roasted Barley 33 300 12.5%
2.29 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz East Kent Goldings0.15 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.32 50%
0.15 oz East Kent Goldings0.15 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.25 50%
0.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Steeping 165 °F 162 °F 60 min
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
"Dry Stout" Dry Stout beer recipe by Anonymous. BIAB, ABV 6.31%, IBU 19.57, SRM 33.54, Fermentables: (Maris Otter Pale, Roasted Barley) Hops: (East Kent Goldings)
Brewer's Friend Logo
Last Updated and Sharing
 
190
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-07-11 08:27 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top