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Dry Stout

233 calories 24.6 g 500 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.6 liters
Post Boil Size: 21.74 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Greg Hughes
Calories: 233 calories (Per 500ml)
Carbs: 24.6 g (Per 500ml)
Created Friday February 19th 2021
1.050
1.013
4.9%
35.1
41.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 79.2%
500 g Flaked Barley500 g Flaked Barley 32 2.2 9.9%
450 g United Kingdom - Roasted Barley450 g Roasted Barley 29 550 8.9%
100 g United Kingdom - Chocolate100 g Chocolate 34 425 2%
5,050 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 70 min 35.05 100%
50 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L Strike 67 °C 60 min
15 L Infusion 78 °C 30 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
10.62 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
3.31 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 248 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
"Dry Stout" Dry Stout beer recipe by Greg Hughes. All Grain, ABV 4.86%, IBU 35.05, SRM 41.55, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Chocolate) Hops: (East Kent Goldings) Other: (Epsom Salt, Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4))
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-05 19:45 UTC
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