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Dry Stout III - Beer 67

Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 34.35 liters (ending kettle volume)
Pre Boil Size: 39.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Mig
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)

Created: Sunday May 6th 2018

Original Gravity:

1.047

Final Gravity:

1.010

ABV (standard):

4.8%

IBU (tinseth):

43.6

SRM (morey):

35.8

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale	38	3.75	76.5%
500 g	Rolled Oats500 g Rolled Oats	33	2.2	8.5%
300 g	American - Midnight Wheat Malt300 g Midnight Wheat Malt	33	550	5.1%
250 g	German - Carafa III250 g Carafa III	32	535	4.2%
250 g	United Kingdom - Chocolate250 g Chocolate	34	425	4.2%
85 g	Corn Sugar - Dextrose85 g Corn Sugar - Dextrose	46	0.5	1.4%
5,885 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Cascade20 g Cascade Hops	Leaf/Whole	8.6	Boil	60 min	12.57	7.1%
40 g	Prima Donna40 g Prima Donna Hops	Leaf/Whole	5.5	Boil	60 min	16.08	14.3%
40 g	Cascade40 g Cascade Hops	Leaf/Whole	8.6	Boil	10 min	9.12	14.3%
40 g	Prima Donna40 g Prima Donna Hops	Leaf/Whole	5.5	Boil	10 min	5.83	14.3%
40 g	Cascade40 g Cascade Hops	Leaf/Whole	8.6	Aroma	0 min		14.3%
100 g	Cascade100 g Cascade Hops	Pellet	8.6	Dry Hop	6 days		35.7%
280 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Cascade (Leaf/Whole) 100 g Cascade (Leaf/Whole) Hops	21.69	35.7%
80 g	Prima Donna (Leaf/Whole) 80 g Prima Donna (Leaf/Whole) Hops	21.91	28.6%
100 g	Cascade (Pellet) 100 g Cascade (Pellet) Hops		35.7%
280 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Infusion	--	69 °C	90 min
26 L	Sparge	--	77 °C	30 min
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Camden tablet		Water Agt	Other	0 min.
2 g	WhirlFloc		Fining	Boil	15 min.

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:	23 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 301 B cells required

Notty 11g on 28-05-18 as gravity 1013

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 301 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 85G at 18C CO₂ Level: 1.7 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Gypsum- 2 g, Epson Salt-6g, Calcium Chlor-10g + 6g at preboil, Baking Soda-4g, sodium carbonate - 2.8g, lactic-8ml (Mash), Citric acid-3g at boil, CRS-3ml at boil Achieved: CA = 123 Mg = 16 Na = 32 CL = 119 So4 = 81 HC0 = est 250 Res AlK = 134 Est mash pH = 5.55 Act mash pH/pre boil = 5.75 after additions pre boil now 5.42 post boil pH = 5.25 Beer pH =
Mash Chemistry and Brewing Water Calculator

Notes

Used dosages of Sodium Carbonate and Calcium Chloride ( very malty) as suggested by Murphy and sons. Much higher Chloride ratio and Greater Alkalinity

28-05-18
11g Notty added adand moved to 25C (Gravity-1013!)

At 33L:
OG = 1048
FG = 1010
ABV = 4.87
IBU = 45
SRM = 40 (after 50ml Sinamar)

24-05-18 :
At 34L. Racked from Dry Hop after 6 days. 1L sterile water added. FG at 1012
OG = 1048 (1046)
FG = 1010
ABV = 4.73
IBU = 44.37
SRM = 40

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-07-25 19:57 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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