Lights out stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lights out stout

376 calories 39.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.115 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 376 calories (Per 330ml)
Carbs: 39.4 g (Per 330ml)
Created: Sunday November 1st 2020
1.120
1.032
11.5%
40.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
210 g Thomas Fawcett - Roasted Wheat210 g Roasted Wheat 32.2 325 1.7%
420 g Dingemans - Special B420 g Special B 33.1 125 3.3%
420 g Thomas Fawcett - Pale Chocolate Malt420 g Pale Chocolate Malt 32.2 230 3.3%
420 g Thomas Fawcett - Brown420 g Brown 32 71 3.3%
420 g Bestmalz - BEST Caramel Munich II420 g BEST Caramel Munich II 34.5 45.5 3.3%
2,300 g Bestmalz - BEST Pale ale2300 g BEST Pale ale 38.1 2.81 18.3%
2,300 g Bestmalz - BEST Munich2300 g BEST Munich 37 6.3 18.3%
1,000 g Flaked Oats1000 g Flaked Oats 33 2.2 8%
210 g Bestmalz - BEST Chocolate210 g BEST Chocolate 34.5 337.82 1.7%
630 g Bestmalz - BEST Chit Malt630 g BEST Chit Malt 23 1.4 5%
420 g Bestmalz - BEST Caramel Munich III420 g BEST Caramel Munich III 34.5 63 3.3%
210 g Bestmalz - BEST Caramel Aromatic210 g BEST Caramel Aromatic 34.5 19 1.7%
830 g Flaked Wheat830 g Flaked Wheat 34 2 6.6%
420 g Bestmalz - BEST Caramel Amber420 g BEST Caramel Amber 34 25 3.3%
1,200 g Muntons - Maris Otter Liquid Malt Extract (LME)1200 g Maris Otter Liquid Malt Extract (LME) 36 4.7 9.5%
450 g Candi Syrup - Belgian Candi Syrup - Brun Foncé450 g Belgian Candi Syrup - Brun Foncé 42 22 3.6%
250 g Candi Syrup - Belgian Candi Syrup - D-90250 g Belgian Candi Syrup - D-90 32 90 2%
250 g Molasses250 g Molasses 36 80 2%
210 g Thomas Fawcett - Chocolate Malt210 g Chocolate Malt 32.2 420 1.7%
12,570 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Millenium42 g Millenium Hops Leaf/Whole 15.5 Boil 65 min 40.58 100%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Baking Soda Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1.50 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Chalk Water Agt Mash 0 min.
1 kg lactose Water Agt Boil 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Liters
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.4 L Strike 68 °C 68 °C 60 min
10 L Fly Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 31.3
Mash volume with grains 38.1
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 5.5 L) 1.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 26.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Protein rest for flaked barley, torr. wheat and oats at 130f/55c (30 mins) before heating to strike temp.

Stir extremely well from top, middle and bottom after dough in (10 mins or so). Then stop pump every 20 mins of mash to do the same for a few minutes.

Keep chocolate malt and roasted barley out until last 15-20 of the mash (add after second stir break)

Last Updated and Sharing
 
267
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-02 19:56 UTC