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BCS Dry Irish Stout

Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lisa and Sanjay
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)

Created: Sunday February 6th 2022

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

34.7

SRM (morey):

30.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	United Kingdom - Maris Otter Pale7 lb Maris Otter Pale	38	3.75	66.7%
0.50 lb	American - Roasted Barley0.5 lb Roasted Barley	33	300	4.8%
0.50 lb	Crisp Malting - Roasted Barley0.5 lb Roasted Barley	31.28	520	4.8%
2 lb	Flaked Barley2 lb Flaked Barley	32	2.2	19%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Pellet	5.8	Boil	60 min	22.39	33.3%
1 oz	Northern Brewer - German Tettnang1 oz German Tettnang Hops	Pellet	3.3	Boil	10 min	4.62	33.3%
1 oz	Northern Brewer - German Tettnang1 oz German Tettnang Hops	Pellet	3.3	Boil	20 min	7.71	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cascade (Pellet)	22.39	33.3%
2 oz	Northern Brewer - German Tettnang (Pellet)	12.33	66.6%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 gal	Strike	167.3 °F	150 °F	60 min
3 gal	Batch Sparge	185 °F	168 °F	15 min
3 gal	Fly Sparge	180 °F	180 °F	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 42 °F

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Chalk	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
12.42 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.25 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

During final 1/3 of fermentation, raise temp to 71F for diacetyl rest

Last Updated and Sharing

601

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Brews

Public: Yup, Shared
Last Updated: 2022-02-06 19:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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