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Tavern Stout

Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Charles
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)

Created: Saturday July 15th 2017

Original Gravity:

1.041

Final Gravity:

1.010

ABV (standard):

4.1%

IBU (tinseth):

32.1

SRM (morey):

26.8

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.10 kg	Canadian - Pale 2-Row3.1 kg Pale 2-Row	36	1.75	63.9%
700 g	Flaked Barley700 g Flaked Barley	32	2.2	14.4%
500 g	American - Roasted Barley500 g Roasted Barley - (late boil kettle addition)	33	300	10.3%
400 g	United Kingdom - Golden Naked Oats400 g Golden Naked Oats	33	10	8.2%
150 g	Weyermann - Acidulated150 g Acidulated	27	3.4	3.1%
4,850 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	East Kent Goldings40 g East Kent Goldings Hops	Pellet	5	Boil at 100 °C	60 min	28.86	80%
10 g	Willamette10 g Willamette Hops	Pellet	4.5	Boil	15 min	3.22	20%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	East Kent Goldings (Pellet) 40 g East Kent Goldings (Pellet) Hops	28.86	80%
10 g	Willamette (Pellet) 10 g Willamette (Pellet) Hops	3.22	20%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 L	Infusion	49 °C	49 °C	15 min
	Infusion	64 °C	64 °C	60 min
12 L	Sparge	75 °C	75 °C	10 min
Starting Mash Thickness: 3.2 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Chalk	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
8 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 154 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
Visons pH 5,4 Ajouter 2 g Gypsum au mash Ajouter 10 g Chalk au mash
Mash Chemistry and Brewing Water Calculator

Notes

Starter de 1 L avec 1 smack pack de Wyeast 1084.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-03-23 18:06 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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