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About Stout

199 calories 21.3 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jarrod
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created Friday October 14th 2016
1.060
1.016
5.83%
43.86
32.71
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 84.6%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 7.7%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 3.8%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 1.9%
0.25 lb German - Rye0.25 lb Rye 38 3.5 1.9%
13 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 35.5 40%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.36 60%
2.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Infusion 153 °F 60 min
3.5 gal Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 5 min.
0.50 tsp Gelatin Fining Primary 2 days
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Kegging       CO2 Level: 2.5 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
Author: Jarrod, Method: All Grain, Style: Irish Extra Stout, ABV 5.83%, IBU 43.86, SRM 32.71, Fermentables: (Pale 2-Row, Pale Chocolate, Carafa III, Flaked Barley, Rye) Hops: (Challenger, East Kent Goldings) Other: (Irish Moss, Gelatin)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-07 04:02 UTC
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