English Double Stout - Beer Recipe - Brewer's Friend

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English Double Stout

205 calories 20.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 15 min
Batch Size: 1.75 gallons (fermentor volume)
Pre Boil Size: 1.85 gallons
Post Boil Size: 1.6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J-Ho
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Sunday October 25th 2020
1.062
1.015
6.2%
23.0
37.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb US - Pale 2-Row3 lb Pale 2-Row 37 1.8 72.7%
8 oz Invert Sugar Syrup8 oz Invert Sugar Syrup 36 1 12.1%
5 oz United Kingdom - Roasted Barley5 oz Roasted Barley 29 550 7.6%
4 oz Crisp Malting - Brown Malt4 oz Brown Malt 32.7 65 6.1%
1 oz Flaked Oats1 oz Flaked Oats 33 2.2 1.5%
66 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Nugget0.3 oz Nugget Hops Pellet 14 First Wort 15 min 22.95 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 0 min.
0.60 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.40 g Epsom Salt Water Agt Mash 0 min.
0.20 g Gypsum Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Distilled
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
8 qt Infusion 165 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.65 g | 10.6 qt) 2.51 10  
Mash volume with grains (equipment estimates 2.94 g | 11.7 qt) 2.8 11.2  
Grain absorption losses -0.45 -1.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 1.99 g | 7.9 qt) 1.85 7.4  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.6 6.4  
Top off amount 0.15 0.6  
Volume into fermentor 1.75 7  
Total: 2.51 10
Equipment Profile Used: System Default
"English Double Stout" Foreign Extra Stout beer recipe by J-Ho. BIAB, ABV 6.2%, IBU 22.95, SRM 37.72, Fermentables: (Pale 2-Row, Invert Sugar Syrup, Roasted Barley, Brown Malt, Flaked Oats) Hops: (Nugget) Other: (Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2020-10-25 13:54 UTC