Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Dry Irish Stout-LF

151 calories 15.3 g 12 oz
Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Josh Weikert
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created Friday August 26th 2022
1.046
1.011
4.6%
27.3
25.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 12%
1.80 oz Bestmalz - BEST Acidulated1.8 oz BEST Acidulated 35.9 2.81 2.7%
2.75 lb Bairds - Maris Otter Pale Ale2.75 lb Maris Otter Pale Ale 37.5 2.5 65.9%
0.50 lb Briess - Barley, Flaked0.5 lb Barley, Flaked 32.2 1.4 12%
5 oz Briess - Barley, Flaked5 oz Barley, Flaked 32.2 1.4 7.5%
4.17 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Fuggles0.55 oz Fuggles Hops Pellet 4.3 Boil 40 min 18.05 55%
0.45 oz Styrian Goldings0.45 oz Styrian Goldings Hops Pellet 2.7 Boil 40 min 9.27 45%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13.2 qt Infusion 151 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.82 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.05 g Slaked Lime Water Agt Mash 1 hr.
1.59 g Epsom Salt Water Agt Mash 1 hr.
0.45 g Gypsum Water Agt Mash 1 hr.
0.45 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
0.45 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) 38 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 0 6 100 75 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Notes of JFS:
#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

Last Updated and Sharing
 
47
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-08-26 16:33 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top