Stout No. 1 - Beer Recipe - Brewer's Friend

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Stout No. 1

152 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 90 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.79 gallons
Post Boil Size: 1.04 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday September 4th 2020
1.046
1.013
4.4%
43.2
40.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 54.1%
3 oz American - Caramel / Crystal 20L3 oz Caramel / Crystal 20L 35 20 10.1%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 10.1%
2.60 oz American - Chocolate2.6 oz Chocolate 29 350 8.8%
5 oz Rolled Oats5 oz Rolled Oats 33 2.2 16.9%
29.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Cascade0.2 oz Cascade Hops Pellet 7 Boil 90 min 35.07 66.7%
0.10 oz Cascade0.1 oz Cascade Hops Pellet 7 Boil 15 min 8.13 33.3%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Mash 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 15 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Molasses       Amount: 0.6 oz       Temp: 68 °F       CO2 Level: 1.65 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 gal 160 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.74 g | 15 qt) 2.27 9.1  
Mash volume with grains (equipment estimates 3.89 g | 15.6 qt) 2.42 9.7  
Grain absorption losses -0.23 -0.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.26 g | 13 qt) 1.79 7.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 1 g | 4 qt) 1.04 4.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 1.04 g | 4.2 qt) 1 4  
Total: 2.27 9.1
Equipment Profile Used: System Default
"Stout No. 1" Dry Stout beer recipe by Junkyard Jesse. BIAB, ABV 4.39%, IBU 43.21, SRM 40.1, Fermentables: (Maris Otter Pale, Caramel / Crystal 20L, Roasted Barley, Chocolate, Rolled Oats) Hops: (Cascade) Other: (Irish Moss)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-09-04 21:56 UTC