#25 - Irish stout

• Recipe targets : OG : 1.041 FG : 1.006 4.6% IBU : 75.4 DP : 50 Brewed 1 times
• Batch size : 8.5L
• Yeast : Lallemand Nottingham Ale Yeast - Dry
• Mash volume : 4.2L
• Mash strike temperature : 71.4°C
• Sparge volume : 7.7L
• Sparge strike temperature : 77.1°C

Name

Brew date

Mash out temperature (°C)

Evaporation (L/h)

Mash thickness (L/kg)

Grain bill

Pilsner (Warminster) - 2.0°L - 36.0PPG - 60.0DP	330g (23.5%)
Roasted Barley (Warminster) - 500.0°L - 30.0PPG - 0.0DP	100g (7.1%)
Flaked Oats - 2.2°L - 33.0PPG - 0.0DP	150g (10.7%)
Chocolate (Warminster) - 375.0°L - 35.0PPG - 0.0DP	75g (5.3%)
Maris Otter (Warminster) - 2.3°L - 36.0PPG - 62.0DP	450g (32.0%)
Vienna (Weyermann) - 3.5°L - 37.0PPG - 93.0DP	200g (14.2%)
Munich (Warminster) - 3.6°L - 37.0PPG - 40.0DP	100g (7.1%)

Mash volume : 4.2L
Mash strike temperature : 71.4°C
Target mash temperature : 65.0°C

Sparge volume : 7.7L
Sparge strike temperature : 77.1°C
Target mash out temperature : 72.0°C

Target pre sparge volume : 2.8L
Target pre boil volume : 10.5L
Target pre boil gravity : 1.033

Mash temperature (°C)

Mash pH

Hop bill

Nugget (homegrown, wet, 2023) - 4.33% - Whole	50g	60 min
Nugget (homegrown, dry, 2023) - 10.0% - Whole	20g	5 min

Boil time : 60min
Target pre boil volume : 10.5L
Target pre boil gravity : 1.033

Target volume : 8.5L
Estimated final volume : 8.2L
Target original gravity : 1.041
Estimated original gravity : 1.039

Target fermentation temperature : 18.0°C

Pre boil volume (L)

End of boil volume (L)

Pre boil gravity

Original gravity

Hop bill

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