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Dry Stout 1 gal

Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 3.8 liters (fermentor volume)
Boil Size: 7.6 liters
Efficiency: 70% (brew house)
Source: Jerry
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1.046
1.013
4.31%
42.63
24.79
Fermentables
Amount Fermentable PPG °L Bill %
0.57 kgUnited Kingdom - Maris Otter Pale0.57 kg Maris Otter Pale383.7569.7%
0.165 kgFlaked Barley0.165 kg Flaked Barley322.220.2%
0.083 kgAmerican - Roasted Barley0.083 kg Roasted Barley3330010.1%
0.82 kg Total      
Hops
Amount Variety Type AA Use Time IBU
10 gEast Kent Goldings10 g East Kent Goldings HopsPellet5Boil60 min42.63
Mash Guidelines
Amount Description Type Temp Time
2.8 LInfusion49 C15 min
2.8 LInfusion65.5 C60 min
4.8 LSparge77 C5 min
Yeast
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 23.9 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
33 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 4 12 19 53 280
Water calc: X3GRMNP
Add 2g Chalk
Add 2g Baking soda
Mash Chemistry and Brewing Water Calculator
Notes
Finely grind up roasted barley to get this to the required darkness and flavor.
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View Count: 1209
Brew Count: 0
Last Updated: 2013-03-01 20:43 UTC
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