Watyagot Stout - Beer Recipe - Brewer's Friend

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Watyagot Stout

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 145 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: alan sabatke
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday November 14th 2020
1.064
1.015
6.5%
0.0
45.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb US - Pale 2-Row23 lb Pale 2-Row 37 1.8 59.1%
11 oz Aromatic Malt11 oz Aromatic Malt 35 20 1.8%
1 lb Smoked Malt1 lb Smoked Malt 37 5 2.6%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 5.1%
22 oz Munich - Dark 20L22 oz Munich - Dark 20L 33 20 3.5%
2 lb American - Chocolate2 lb Chocolate 29 350 5.1%
9 oz American - Caramel / Crystal 80L9 oz Caramel / Crystal 80L 33 80 1.4%
35 oz Belgian - Special B35 oz Special B 34 115 5.6%
39 oz American - Special Roast39 oz Special Roast 33 50 6.3%
11 oz Aromatic Malt11 oz Aromatic Malt 35 20 1.8%
3 lb American - Roasted Barley3 lb Roasted Barley 33 300 7.7%
623 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Cascade12 oz Cascade Hops Pellet 7 Boil 0 min 75%
4 oz Centennial4 oz Centennial Hops Pellet 10 Boil 0 min 25%
16 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 311 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 311 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
Temperature 145 °F 145 °F 20 min
Steeping 145 °F 154 °F 70 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.23 gal (76.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.23 gal (28.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.72 gal (70.87 qt). Suggest reducing strike water volume to 8.89 gal (35.54 qt) and adding 5.72 gal (22.87 qt) sparge/top-off. 14.6 58.4  
Strike water volume at mash thickness of 1.5 qt/lb 14.6 58.4  
Mash volume with grains 17.72 70.9  
Grain absorption losses -4.87 -19.5  
Remaining sparge water volume (equipment estimates 9.74 g | 39 qt) 7.52 30.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.23 g | 76.9 qt) 17 68  
Boil off losses -3.63 -14.5  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 22.12 88.5
Equipment Profile Used: System Default
 
Notes

I had a bunch of leftover grains so tossed them into this stout. Fermented very fast, enjoying a taste now. Wonderful flavor! This might be a regular, perhaps a bit of honey malt next time. Most hoppy I have ever put in a brew. Added o2 after cooled down and co2 to 15 psi after fermentation done

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  • Last Updated: 2020-11-16 17:23 UTC