Irish Stout

Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 133 calories (Per 12oz)
Carbs: 12 g (Per 12oz)

Created Wednesday November 13th 2019

Original Gravity:

1.041

Final Gravity:

1.008

ABV (standard):

4.26%

IBU (tinseth):

38.15

SRM (morey):

31.46

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Thomas Fawcett - Maris Otter6 lb Maris Otter	38	2.1	68.6%
2 lb	Flaked Barley2 lb Flaked Barley	32	2.2	22.9%
12 oz	Thomas Fawcett - Roasted Barley12 oz Roasted Barley	0	545	8.6%
8.75 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Chief Hops - Fuggle UK1 oz Fuggle UK Hops	Pellet	2.9	Boil	60 min	9.36	50%
1 oz	Yakima Chief Hops - German Magnum1 oz German Magnum Hops	Pellet	11.6	Boil	30 min	28.79	50%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Yakima Chief Hops - Fuggle UK0.99999999771257 oz Fuggle UK Hops	9.36	50%
1 oz	Yakima Chief Hops - German Magnum0.99999999771257 oz German Magnum Hops	28.79	50%
2 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
3 gal		Steeping	149 °F	60 min
4.5 gal		Sparge	210 °F	60 min

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

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

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	7.67	30.7
Grain absorption losses	-1.09	-4.4
Starting boil volume	6.58	26.3
Boil off losses	-1.5	-6
Hops absorption losses	-0.08	-0.3
Amount going into fermentor	5	20
Total:	7.67	30.7

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Last Updated: 2019-11-17 04:40 UTC