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Dry Irish Goodness

Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 3.15 gallons (ending kettle volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Fats Schindee
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Tuesday January 29th 2019

Original Gravity:

1.044

Final Gravity:

1.012

ABV (standard):

4.2%

IBU (tinseth):

42.9

SRM (morey):

32.9

Mash pH

5.3

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.44 lb	Bairds - Maris Otter Finest Ale Malt 3.4375 lb Maris Otter Finest Ale Malt	37.7	2.5	68.8%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	20%
8 oz	United Kingdom - Roasted Barley8 oz Roasted Barley	29	550	10%
1 oz	German - Acidulated Malt1 oz Acidulated Malt	27	3.4	1.3%
5 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.40 oz	East Kent Goldings1.4 oz East Kent Goldings Hops	Pellet	4.4	Boil	60 min	41.78	93.3%
0.10 oz	East Kent Goldings0.1 oz East Kent Goldings Hops	Pellet	4.4	Boil	10 min	1.08	6.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	East Kent Goldings (Pellet)		42.86	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 qt	BIAB	Infusion	--	151 °F	60 min
6.8 qt	Dunk sparge in new pot	Sparge	--	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
1.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.0 Volumes

Target Water Profile

RO water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

You can try adding roasted barley at end of mash (“mash capping”) to reduce astringency and adjust pH (5.4 w/o it; 5.3 w/ it).

Serve on nitro if possible!

Last Updated and Sharing

282

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Brews

Public: Yup, Shared
Last Updated: 2021-05-28 15:32 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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Dry Irish Goodness

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