Irish stout

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Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 145 calories (Per 355mL)
Carbs: 14 g (Per 355mL)

Created Saturday January 13th 2018

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.49%

IBU (tinseth):

43.48

SRM (morey):

36.27

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.5 kg	United Kingdom - Roasted Barley0.5 kg Roasted Barley	29	550	11%
0.96 kg	Flaked Barley0.96 kg Flaked Barley	32	2.2	21%
3.105 kg	United Kingdom - Maris Otter Pale3.105 kg Maris Otter Pale	38	3.75	68%
4.57 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Willamette60 g Willamette Hops	Pellet	5.5	Boil	60 min	41.35	92.3%
5 g	Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	60 min	2.14	7.7%

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Willamette60 g Willamette Hops	41.35	92.3%
5 g	Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops	2.14	7.7%
65 g	Total

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	Yes

Yeast Pitch Rate and Starter Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-01-13 15:03 UTC

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Irish stout