Recipes

Login to see your recipe list or Sign Up to start saving your recipes.

Recipe Information edit

Details

Name: Irish Stout Brewer: Siberglider Brew Date: 1/19/2038
  IBU Formula: Tinseth Units: standard Private: Yes

Boil

Boil Volume: 2.5 gal. Boil Length: 60 min. Target Volume: 5 gal.

Style

Name: Dry Stout Category: Stout - 13A Type: Ale

Notes

steep grains for 20 min @ 160F

remove grain bag and bring to boil.

add LME, DME, & Maltodextrin.

return to boil and add magnum hops.

boil 55 min & add Northern hops.

boil 5 minutes. remove from heat.

Fermentables add

Variety Amount Color Potential SG Grist%  
Briess Traditional Dark LME3 lbs. 5 oz.30 °L1.0371.02547%
Briess Traditional Dark DME2 lbs.30 °L1.0431.01728%
Caramel Wheat Malt12 oz.46 °L1.0351.00411%
Dextrine Malt8 oz.2 °L1.0341.0037%
Black Patent Malt4 oz.500 °L1.0251.0014%
Roasted Barley4 oz.300 °L1.0251.0014%
Total 7 lbs. 1.00 oz.
30 SRM
  1.051    

Hops add

Hops Amount AA% Use Time Type IBU  
Magnum (Germany)1 oz.13Boil60 min.Pellet31
Northern Brewer (Germany)0.5 oz.9Boil5 min.Pellet2
Total 1.50 oz.         33  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
wyeast75Medium65 °F75 °F

Miscs Add

Misc Type Amount Use Time  

Mash Information edit

Details

Name: Irish Stout Brewer: Siberglider Brew Date: 1/19/2038
  Boil Volume: 2.5 gal. Units: standard Thermal Loss: 0°F
  Mash Efficiency: 85% Mash Method: single infusion Sparge Method: fly
  Grain Temp: 72 °F Initial Grist Ratio: 1.50 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.155.0 °F2.65 gal.165.6 °F1.50
Total   1 hour   2.65 gal. (runoff: 1.59 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Fly Sparge170.0 °F0.91 gal.
Total   0.91 gal.  

Type

extract

OG

1.051
style
1.036 - 1.050

FG

1.013
style
1.007 - 1.011

Color

30 SRM
style
25 - 40

IBU

33
style
30 - 45

ABV

5.0%
style
4 - 5

Cal.

168
per 12oz.