Cream Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Cream Stout

246 calories 24.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Sunday December 6th 2020
1.074
1.018
7.5%
75.1
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pale Ale10.5 lb Pale Ale 39 2.3 67.2%
1.66 lb American - Chocolate1.66 lb Chocolate 29 350 10.6%
1.66 lb American - Caramel / Crystal 120L1.66 lb Caramel / Crystal 120L 33 120 10.6%
4.75 oz American - Black Malt4.75 oz Black Malt 28 500 1.9%
1.50 lb Grain Millers - Flaked Oats1.5 lb Flaked Oats 34.6 1.5 9.6%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Cascade2.5 oz Cascade Hops Pellet 7 Boil 60 min 59.7 65.8%
1.30 oz Cascade1.3 oz Cascade Hops Pellet 7 Boil 15 min 15.4 34.2%
3.80 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Tampa Northwest 160613
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
206 19 30 28 99 192
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.86 gal Strike 148 °F 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.86 23.4  
Mash volume with grains 7.11 28.4  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 3.74 g | 15 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.39 g | 29.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5 20  
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

Mash at 148F

Rogue Ales Shakespeare Stout clone
(5 gallons/19 L, all-grain)
OG = 1.061 (15 °P) FG = 1.015 (3.8 °P)
IBU = 76 SRM = 48 ABV = 6.1%

Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”

Ingredients
9.12 lb. (4.14 kg) Great Western domestic pale malt (2 °L) (or similar)
1.45 lb. (660 g) Briess chocolate malt (350 °L) (or similar)
1.45 lb. (660 g) Great Western crystal malt (150 °L) (or similar)
1.34 lb. (610 g) Great Western flaked oats (2 °L) (or similar)
3.17 oz. (90 g) Briess black barley (500 °L) (or similar)
14.4 AAU Cascade pellet hops (60 min.) (2.25 oz./64 g of 6.4% alpha acids)
7.2 AAU Cascade pellet hops (15 min.) (1.13 oz./32 g of 6.4% alpha acids)
Wyeast 1764 (Rogue Pacman) yeast

Step by step
Mill the grains and dough-in. Hold the mash at 148 °F (64 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.047 (11.7 °P).

The total wort boil time is 90 minutes. Add the hops according to the ingredients list. Chill the wort to 60 °F (16 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or one package of liquid yeast in a 2-liter starter.

Pacman ferments well at cold temperatures, but you can let it warm a little as fermentation progresses to ensure complete attenuation. Pitch at 60 °F (16 °C) and ferment until the yeast drops clear. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg or bottle. Target a carbonation level of 2.5 volumes.

Rogue Ales Shakespeare Stout clone


https://byo.com/recipe/rogue-shakespeare-stout-clone-3/

Last Updated and Sharing
 
542
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-12 21:34 UTC