Dry Stout III - Beer 67

154 calories
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 34.35 liters (ending kettle volume)
Boil Size: 39.5 liters
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Mig
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1.047
1.010
4.8%
43.59
35.79
n/a
Fermentables
Amount Fermentable PPG °L Bill %
4.5 kgUnited Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale383.7576.5%
500 gRolled Oats500 g Rolled Oats332.28.5%
300 gAmerican - Midnight Wheat Malt300 g Midnight Wheat Malt335505.1%
250 gGerman - Carafa III250 g Carafa III325354.2%
250 gUnited Kingdom - Chocolate250 g Chocolate344254.2%
85 gCorn Sugar - Dextrose85 g Corn Sugar - Dextrose460.51.4%
5.89 kg Total      
Hops
Amount Variety Type AA Use Time IBU
20 gCascade20 g Cascade HopsLeaf/Whole8.6Boil60 min12.57
40 gPrima Donna40 g Prima Donna HopsLeaf/Whole5.5Boil60 min16.08
40 gCascade40 g Cascade HopsLeaf/Whole8.6Boil10 min9.12
40 gPrima Donna40 g Prima Donna HopsLeaf/Whole5.5Boil10 min5.83
40 gCascade40 g Cascade HopsLeaf/Whole8.6Aroma0 min
100 gCascade100 g Cascade HopsPellet8.6Dry Hop6 days
Mash Guidelines
Amount Description Type Temp Time
19 LInfusion69 C90 min
26 LSparge77 C30 min
Starting Mash Thickness: 2.7 L/kg
Other Ingredients
Amount Name Type Use Time
1 eachCamden tablet1 each Camden tabletWater AgtOther0 min.
2 gWhirlFloc2 g WhirlFlocFiningBoil15 min.
Yeast
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12.2 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
301 B cells required
Additional Yeast: Notty 11g on 28-05-18 as gravity 1013
Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 85G at 18C       CO2 Level: 1.7 Volumes
Target Water Profile: Recipe: Dry Stout III
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
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View Count: 313
Brew Count: 0
Last Updated: 2018-07-25 19:57 UTC
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