Coopers Best Extra Stout Clone (Bat Stout of Hell) - Beer Recipe - Brewer's Friend

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Coopers Best Extra Stout Clone (Bat Stout of Hell)

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Clone Brews
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday August 30th 2020
1.056
1.011
6.0%
39.1
36.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 76%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 6%
10 oz Proximity - Roasted Barley10 oz Roasted Barley 33 475 5%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 3%
1.25 lb Cane Sugar1.25 lb Cane Sugar 46 0 10%
200 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 8.2 First Wort 60 min 31.69 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.5 Boil 20 min 7.45 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Tewksbury, MA, USA
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 qt Strike 170 °F 151 °F 60 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 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
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: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Using US-05 as the yeast type.
Per Jamil Z's book Brewing Great Beers, Use American for a drier / roastier version and an English for fruitier.

On this recipe I'm calculating at equipment setting of 1.5 gallons of dead space in keg. Seems 2 gallons as a figure also resulted in higher yield going into fermenter, I believe other figures were correct, so adjusting this. (once I though 3 gallons, I believe grain in keg effects my measurement.

original recipe was based on calculation at 70% efficiency.

Target OG: 1.064
Actual measurements: 1.046 pre boil grav. 

        Actual orig grav: 1.056 orig gravity<br />
        Actual final grav: 1.011<br />


volume was just about on target with approx 5.5 gallons in fermenter. (its a bit hard to tell for sure).
If all else stays consistent that would put my final efficiency at 60% (research how to increase)

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  • Last Updated: 2020-10-07 00:54 UTC