Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 11.4 IBUs 74.5 EBC 1.050 1.013 4.7 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 49.3 - 78.8 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
Barley, Flaked 108.9 g 12.13
Carafa II 108.7 g 12.1
Black (Patent) Malt 27.2 g 3.03
Amber Dry Extract 653.6 g 72.75

Hops

Name Amount Time Use Form Alpha %
Willamette 3.6 g 60 min Boil Pellet 5.5

Miscs

Name Amount Time Use Type
Pb2 1.72 oz 60 min Boil Flavor
Malto-Dextrine 2.11 oz 60 min Boil Other
Peanut butter Extract 0.26 Items 5 min Bottling Flavor

Yeast

Name Lab Attenuation Temperature
Irish Ale (1084) Wyeast Labs 73% 16.67°C - 22.22°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C