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Dry Irish Stout

156 calories
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Boil Size: 14 gallons
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Kal
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
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Amount Fermentable PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 67.6%
3.5 lb Flaked Barley3.5 lb Flaked Barley 32 2.2 19.7%
1.75 lb United Kingdom - Roasted Barley1.75 lb Roasted Barley 29 550 9.9%
0.5 lb American - Black Malt0.5 lb Black Malt 28 500 2.8%
17.75 lb Total      
Amount Variety Type AA Use Time IBU
4 oz East Kent Goldings4 oz East Kent Goldings HopsPellet5Boil60 min34.44
Mash Guidelines
Amount Description Type Temp Time
7 galTemperature148 F90 min
13 galFly Sparge168 F60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
1 eachWhirlfloc Tablet1 each Whirlfloc TabletFiningBoil15 min.
Attenuation (avg):
Optimum Temp:
62 - 72 °F
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 530 B cells required
Yeast Pitch Rate and Starter Calculator
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=51, Mg=10, Na=16, Cl=71, S04=71
(Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg).
1.5 qt/lb mash thickness. Single infusion mash at 148F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
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View Count: 1474
Brew Count: 1
Last Updated: 2014-03-04 05:22 UTC
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