Irish Stout Beer Recipe | All Grain Dry Stout by Shimizu | Brewer's Friend
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Irish Stout

127 calories 10.9 g 330 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 42.5 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Shimizu
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Wednesday September 6th 2017
1.042
1.007
4.6%
32.4
38.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 35.9%
2 kg Belgian - Pale Ale2 kg Pale Ale 38 3.4 23.9%
1 kg German - CaraHell1 kg CaraHell 34 11 12%
1 kg United Kingdom - Chocolate1 kg Chocolate - (late boil kettle addition) 34 425 12%
355 g German - Carafa I355 g Carafa I 32 340 4.2%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 12%
8.36 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Fuggles70 g Fuggles Hops Pellet 4.5 Boil at 98 °C 55 min 20.73 58.3%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 30 min 11.64 41.7%
120 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Temperature -- 64 °C 75 min
30 L Temperature -- 78 °C 10 min
29 L Fly Sparge -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 334 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Irish Stout" Dry Stout beer recipe by Shimizu. All Grain, ABV 4.55%, IBU 32.36, SRM 37.96, Fermentables: (Pilsner, Pale Ale, CaraHell, Chocolate, Carafa I, Wheat Malt) Hops: (Fuggles)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-27 11:31 UTC
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