Soured stout - Beer Recipe - Brewer's Friend

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Soured stout

283 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 283 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Thursday July 16th 2020
1.085
1.021
8.5%
26.1
27.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 49.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.5%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 2.2%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.1%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 2.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.5%
2 lb Honey2 lb Honey 35 2 9%
6 lb Raspberry, red6 lb Raspberry, red 2.3 0 27%
22.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 26.09 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Cacao nibs Flavor Primary 3 days
1 oz chocolate extract Flavor Kegging 365 min.
0.50 tsp sea salt Spice Kegging 365 min.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
SUEZ Water Harrisburg PA.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.02 g | 12.1 qt) 2.48 9.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.95 3.8  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 7.45 29.8
Equipment Profile Used: System Default
"Soured stout" American Porter beer recipe by Tyler T. All Grain, ABV 8.47%, IBU 26.09, SRM 27.48, Fermentables: (Maris Otter Pale, Caramel / Crystal 120L, Carafa II, Acidulated Malt, Golden Naked Oats, Lactose (Milk Sugar), Honey, Raspberry, red) Hops: (Simcoe) Other: (Cacao nibs, chocolate extract, sea salt)
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  • Public: Yup, Shared
  • Last Updated: 2020-07-20 00:52 UTC