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 |
Download
| Download this recipe's BeerXML file |
