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Shoddy Stout

237 calories 23.8 g 500 ml
Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Bob Thorp
Calories: 237 calories (Per 500ml)
Carbs: 23.8 g (Per 500ml)
Created Tuesday April 13th 2021
1.051
1.012
5.2%
29.2
28.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,500 g United Kingdom - Maris Otter Pale3500 g Maris Otter Pale 38 3.75 71.4%
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 550 4.1%
500 g Flaked Barley500 g Flaked Barley 32 2.2 10.2%
200 g Crisp Malting - Chocolate Malt200 g Chocolate Malt 32.66 450 4.1%
500 g Simpsons - Finest Pale Ale Golden Promise500 g Finest Pale Ale Golden Promise 37 2.4 10.2%
4,900 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 29.22 100%
60 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
27 L Infusion 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 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-
17 2 8 12 35 61.9
Mash Chemistry and Brewing Water Calculator
 
Notes

Attempting a dry, drinkable Irish Stout with simple ingredients with abbreviated mash and boil (30/30) using some fairly aged stock that had been hanging round -hence the name, inspired by Marshall Schott's Short and Shoddy podcasts.

BIAB, single temperature infusion mash with 27L strike water at 66ºC for 30min. As things turned out (take away curry turned up) the mash ran to an hour as did the boil. Grain was rinsed in approximately 4L water to put create 27L pre-boil. Chilled at end of boil with immersion coil.

SG at 20ºC 1.050. Suggests a brew house efficiency at fermenter of ~83%.

Racked with trub to Fastferment conical fermenter.

FF set up with electrim immersion heater at 22-24. Drew a bottle of overnight trub from FF and pitched yeast.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2021-09-24 08:08 UTC
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