#208 Dry Irish Stout 4 Beer Recipe | BIAB Dry Stout | Brewer's Friend
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#208 Dry Irish Stout 4

148 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Josh Weikert
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Friday March 4th 2022
1.045
1.010
4.5%
27.4
26.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.13 lb American - Roasted Barley1.125 lb Roasted Barley 33 300 12.4%
4 oz Bestmalz - BEST Acidulated4 oz BEST Acidulated 35.9 2.81 2.8%
6 lb Bairds - Maris Otter Pale Ale6 lb Maris Otter Pale Ale 37.5 2.5 66.2%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 11%
11 oz Briess - Barley, Flaked11 oz Barley, Flaked 32.2 1.4 7.6%
9.06 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Fuggles1.25 oz Fuggles Hops Pellet 4.3 Boil 40 min 18.23 55.6%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.7 Boil 40 min 9.16 44.4%
2.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 qt Infusion 151 °F 151 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.30 g Slaked Lime Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
JFSWardLabs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 0 6 100 75 0
Mash Chemistry and Brewing Water Calculator
 
Notes

#4 remake 3, up to 5.5gal, up salts to 100s, back to hops used in #1, #177
Ca+2 Mg+2 Na+ Cl- SO4-2
96.6 12.6 20.3 99.4 73.0
pH est 5.45

#3 remake #2, up CaOH to get 5.40pH est.
Ca+2 Mg+2 Na+ Cl- SO4-2
80.6 11.6 6.0 73.1 48.8
screwed up and put in hops at 60 not 40. Chgd IBU from 26.02 to 29.65. Maybe took out a little flavor.

#2 remake #1 exactly.
Ca+2 Mg+2 Na+ Cl- SO4-2
78.5 11.6 6.0 73.1 48.8
aim 5.40pH, last tgt 5.40, meas 5.42
Instead of buying Celia, use leftover HallTrad, adj to keep IBU same

aim 5.45pH; aim 50:75:50 Ca:Cl:SO4
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78.5 11.6 6.0 73.1 48.8
Ferm at 65°F (19°C), I ramp up 2 degrees F per day for 3 days, and then hold

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  • Public: Yup, Shared
  • Last Updated: 2022-07-10 11:10 UTC
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