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Brew it Bru - Irish Stout (20L)

203 calories 20.1 g 0.5 L
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 203 calories (Per 0.5L)
Carbs: 20.1 g (Per 0.5L)
Created Friday October 29th 2021
1.044
1.010
4.4%
39.7
34.4
n/a
321.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.85 kg Weyermann - Pale Ale2.85 kg Pale Ale 37.50 / kg
106.88
39 2.3 67.9%
225 g Simpsons - Aromatic Malt225 g Aromatic Malt 50.00 / kg
11.25
33 23.04 5.4%
275 g Simpsons - Crystal Dark275 g Crystal Dark 52.00 / kg
14.30
33 120 6.6%
220 g Simpsons - Roasted Barley220 g Roasted Barley 60.00 / kg
13.20
28.52 600 5.2%
175 g Simpsons - Chocolate Malt175 g Chocolate Malt 50.00 / kg
8.75
31.7 444 4.2%
250 g Rolled Oats250 g Rolled Oats 60.00 / kg
15.00
33 2.2 6%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) - (late boil kettle addition) 120.00 / kg
24.00
41 1 4.8%
4,195 g / 193.38
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Challenger22 g Challenger Hops 0.89 / g
19.58
Pellet 8.5 Boil 60 min 24.59 50%
22 g Barth-Haas - Northern Brewer22 g Northern Brewer Hops 1.00 / g
22.00
Pellet 10.5 Boil 15 min 15.07 50%
44 g / 41.58
 
Mash Guidelines
Amount Description Type Temp Time
12 L Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag Strike 65 °C 60 min
Raise temperature to 70C and rest the mash for 10 minutes Steeping 75 °C 10 min
15 L Commence sparging your mash with your pre-heated sparge water. Add only enough water to bring the pre boil volume up to 24L Sparge 75 °C 20 min
Starting Mash Thickness: 2.72 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient 1.25 / g
6.25
Other Boil 15 min.
6.25
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
7.27 / g
80.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
80.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 139.1 g       Temp: 20 °C       CO2 Level: 2.3 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
 
Notes

Lactose Addition - 15 minutes before the end of the boil
Use your own judgement on strike and sparge water amounts based on your equipment and your experience with it. The amounts specified are as a guide.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-05-07 11:25 UTC
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