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Keagan's Dry Irish Stout

157 calories 15 carbs
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Briar Ridge Brewing Company
Calories: 157 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Tuesday January 30th 2018
1.048
1.010
4.95%
36.27
38.75
5.4
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 66.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 22.2%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 11.1%
9 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.8 Boil 60 min 20.5 50%
1 oz UK Kent Goldings1 oz UK Kent Goldings Hops Pellet 6.1 Boil 20 min 15.78 50%
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Infusion 152 °F --
4 gal add 3 ml acid to 5 gal Fly Sparge 168 °F 60 min
Starting Mash Thickness: 2 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Other Boil 15 min.
0.5 tsp Yeast Nutrient Other Boil 10 min.
1 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
2.2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 113 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Black Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 20 38 47 160
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 7.95 31.8  
Strike water volume at mash thickness of 2 qt/lb 4.5 18  
Remaining sparge water volume 3.45 13.8  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5 20  
Total: 7.95 31.8
Author: Briar Ridge Brewing Company, Method: All Grain, Style: Irish Stout, ABV 4.95%, IBU 36.27, SRM 38.75, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (Willamette, UK Kent Goldings) Other: (Whirlfloc, Yeast Nutrient, Calcium Chloride, Epsom Salt, Gypsum, Table Salt, Lactic acid)
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  • Last Updated: 2019-01-04 22:36 UTC