Bru’n Dry Stout (orig) Beer Recipe | All Grain Irish Stout by Sašo Škrlj | Brewer's Friend
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Bru’n Dry Stout (orig)

132 calories 13.8 g 330 ml
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20.8 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Martin Brungard, Nov/Dec 2013, Zymurgy
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
URL: https://www.homebrewersassociation.org/homebrew-recipe/brun-dry-stout/
Created: Sunday August 20th 2017
1.043
1.011
4.1%
35.3
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.95 kg American - Pale 2-Row2.95 kg Pale 2-Row 37 1.8 74.9%
590 g Flaked Barley590 g Flaked Barley 32 2.2 15%
397 g United Kingdom - Roasted Barley397 g Roasted Barley - (late boil kettle addition) 29 550 10.1%
3,937 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g East Kent Goldings42 g East Kent Goldings Hops Pellet 5 Boil 60 min 30.33 75%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.02 25%
56 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 60 min
Temperature -- 76 °C --
Sparge -- 76 °C --
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 167 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5).

Minimal brewing salts are desirable in the water. As a starting point, when using reverse osmosis (RO) or distilled water, add a half-teaspoon of both gypsum and calcium chloride per 8 gallons (30 L) of water, or use a program such as Bru’n Water to guide the mineral and acid additions.
Mash Chemistry and Brewing Water Calculator
 
Notes

Bru’n Dry Stout | Stout

INGREDIENTS
For 5.5 gallons (20.8 L)
6.5 lb. (2.95 kg) two-row pale malt
1.3 lb. (590 g) flaked barley
14 oz. (397 g) roast barley
1.5 oz. (42 g) East Kent Goldings hops, 5% a.a. (60 min.)
0.5 oz. (14 g) East Kent Goldings hops, 5% a.a. (15 min.)
Irish ale yeast, such as White Labs WLP004 or Wyeast 1084

SPECIFICATIONS
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 36
SRM: 31
Efficiency: 76%
DIRECTIONS
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5) at a temperature of 146–150° F (63–65° C) for 60 minutes. Add roast barley to mash at the end of mashing period. A mash out step to 168° F (76° C) is helpful, but optional. Sparge the mash with low-alkalinity water that is acidified to a pH between 5.2 and 5.7. Boil the wort for 60 minutes. Minimal brewing salts are desirable in the water. As a starting point, when using reverse osmosis (RO) or distilled water, add a half-teaspoon of both gypsum and calcium chloride per 8 gallons (30 L) of water, or use a program such as Bru’n Water to guide the mineral and acid additions.



Extract Version:

A partial mash is recommended to help break down the flaked barley. Mash 2 lb. (0.9 kg) of pale malt with flaked barley in low-alkalinity water at 120–150°F (49–65°C) (lower temperature is better) for 60 minutes. Add roast barley at the end of the mash. Sparge mash with low-alkalinity water (acidified as above). Substitute 3.5 lb. (1.59 kg) of liquid pale malt in the recipe. Use low-alkalinity water to dilute extract. Boil as indicated above.

Variations:

Many English hop varieties can be substituted in this beer. Irish ale yeast is preferred for its ester profile; however, a clean U.S. ale yeast may be substituted. For broadened flavor, an ounce or so of the roast barley may be substituted with black, coffee, or chocolate malt. If preferred, a separate liquor made from steeping the roast malt in low-alkalinity water can be created and added to the finished wort.

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  • Last Updated: 2017-08-25 12:43 UTC
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