Huntfield GF H Stout - Beer Recipe - Brewer's Friend

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Huntfield GF H Stout

238 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 2 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mikael V
Calories: 238 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Sunday June 7th 2020
1.072
1.016
7.4%
42.1
48.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale Millet Malt - Gluten Free4 lb Pale Millet Malt - Gluten Free 30 1.5 66.4%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 10.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 16.6%
5.33 oz US - American - Dark Rice Malt5.33 oz US - American - Dark Rice Malt 22 300 5.5%
1 oz US - American - Gashog Rice Malt1 oz US - American - Gashog Rice Malt 22 450 1%
96.33 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz spruce tips0.4 oz spruce tips Hops Leaf/Whole 10 Boil 60 min 42.11 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.37 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.17 qt coffee Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.37 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Batch Sparge -- 155 °F 60 min
1.3 gal Batch Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.88 7.5  
Mash volume with grains 2.28 9.1  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume 2.99 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.43 g | 13.7 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 2.57 g | 10.3 qt) 2 8  
Estimated amount in fermentor 2 8  
Total: 4.88 19.5
Equipment Profile Used: System Default
 
Notes

Mash with amylase enzymes.
Primary ferment at 64-68 degrees 4 to 7 days.
Rack to secondary and add candi syrup and coffee

May need rice hulls for the mash to filter.

This is a Gluten free and hops free beer.

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  • Public: Yup, Shared
  • Last Updated: 2020-07-18 19:31 UTC
  • Snapshot Created: 2020-06-07 02:48 UTC
  • Link To Parent Recipe