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Stout

178 calories 17.4 g 330 ml
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created Tuesday February 26th 2019
1.058
1.013
5.8%
47.9
40.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 54.3%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 10.9%
0.50 kg German - Spelt Malt0.5 kg Spelt Malt 37 2 10.9%
0.30 kg German - Chocolate Rye0.3 kg Chocolate Rye 31 240 6.5%
0.30 kg German - De-Husked Caraf III0.3 kg De-Husked Caraf III 32 470 6.5%
0.15 kg German - CaraMunich I0.15 kg CaraMunich I 34 39 3.3%
0.35 kg United Kingdom - Crystal 60L0.35 kg Crystal 60L 34 60 7.6%
4.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Gem20 g Pacific Gem Hops Leaf/Whole 14.3 Boil 50 min 34.44 57.1%
15 g Pacific Gem15 g Pacific Gem Hops Leaf/Whole 14.3 Boil 15 min 13.48 42.9%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9 L Infusion 64 °C 60 min
Starting Mash Thickness: 2 L/kg
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle       Amount: 2.5g sugar / 0.5l       CO2 Level: 5 g/l
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
"Stout" Irish Stout beer recipe. All Grain, ABV 5.84%, IBU 47.92, SRM 40.78, Fermentables: (Maris Otter Pale, Munich Light, Spelt Malt, Chocolate Rye, De-Husked Caraf III, CaraMunich I, Crystal 60L) Hops: (Pacific Gem)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-04 17:58 UTC
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