John Black's Stout - Beer Recipe - Brewer's Friend

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John Black's Stout

145 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15.05 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday September 16th 2020
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1.044
1.012
4.3%
40.8
31.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb United Kingdom - Maris Otter Pale 38 3.75 66.7%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 15.4%
1.50 lb American - Roasted Barley1.5 lb American - Roasted Barley 33 300 7.7%
12 oz German - CaraFoam12 oz German - CaraFoam 37 1.8 3.8%
12 oz American - Chocolate12 oz Chocolate 29 350 3.8%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 2.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 60 min 27.18 75%
1 oz Challenger1 oz Challenger Hops Pellet 7.5 Boil 60 min 13.59 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Whirlfloc Fining Boil 10 min.
1.25 oz Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 156 °F 150 °F 60 min
Temperature 150 °F 168 °F 20 min
9.25 gal Fly Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.31 29.3  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 9.03 g | 36.1 qt) 10.43 41.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 15.05 60.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.74 71
Equipment Profile Used: System Default
"John Black's Stout" Irish Stout beer recipe by Dawg. All Grain, ABV 4.25%, IBU 40.77, SRM 31.67, Fermentables: (United Kingdom - Maris Otter Pale, Flaked Barley, American - Roasted Barley, German - CaraFoam, Chocolate, Black Patent) Hops: (East Kent Goldings, Challenger) Other: (Whirlfloc, Beer Nutrient)
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  • Last Updated: 2020-09-16 18:13 UTC