Barrel project stout - Beer Recipe - Brewer's Friend

Barrel project stout

300 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 300 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Friday February 17th 2023
1.091
1.015
10.0%
0.0
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
31.30 lb Crisp Malting - No.19 Floor Malt Maris Otter31.3 lb No.19 Floor Malt Maris Otter 37 3 72.9%
2.08 lb American - Chocolate2.075 lb Chocolate 29 350 4.8%
2.08 lb Simpsons - Crystal Medium2.075 lb Crystal Medium 33 65.01 4.8%
1.55 lb Crisp Malting - Brown Malt1.55 lb Brown Malt 32.7 65 3.6%
1.55 lb Weyermann - CaraRed1.55 lb CaraRed 35 19.3 3.6%
1.33 lb Flaked Oats1.325 lb Flaked Oats 33 2.2 3.1%
1.06 lb Simpsons - Wheat Malt1.0625 lb Wheat Malt 36.576 2.8 2.5%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 4.7%
42.94 lbs / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike 152 °F 152 °F 60 min
Sparge 152 °F 167 °F --
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 149 °F
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 318 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
NEIPA (from juicy bits recipe)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Barrel project stout" Dark Mild beer recipe by Eli.logan. All Grain, ABV 9.97%, IBU 0, SRM 34.96, Fermentables: (No.19 Floor Malt Maris Otter, Chocolate, Crystal Medium, Brown Malt, CaraRed, Flaked Oats, Wheat Malt, Corn Sugar - Dextrose)
View Count: 311
Brew Count: 0
Last Updated: 2023-02-17 02:33 UTC

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