Belgian Stout - Beer Recipe - Brewer's Friend

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Belgian Stout

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: George
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday January 2nd 2021
1.059
1.010
6.4%
32.9
40.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 65.6%
1 lb Munich1 lb Munich 37 6 8.2%
10 oz American - Chocolate10 oz Chocolate 29 350 5.1%
6 oz Belgian - Special B6 oz Special B 34 115 3.1%
6 oz American - Caramel / Crystal 75L6 oz Caramel / Crystal 75L 33 75 3.1%
6 oz Flaked Barley6 oz Flaked Barley 32 2.2 3.1%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 3.1%
10 oz Thomas Fawcett - Roasted Barley10 oz Roasted Barley 31.5 545 5.1%
4 oz American - Caramel / Crystal 30L4 oz Caramel / Crystal 30L 34 30 2.1%
3 oz Molasses3 oz Molasses 36 80 1.5%
195 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4.8 Boil 60 min 32.93 100%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 1.65 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
4 gal Batch Sparge -- 156 °F 60 min
4 gal Sparge 180 °F 170 °F 20 min
Strike -- 152 °F 60 min
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.56 g | 14.2 qt) 3.98 15.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.23 36.9
Equipment Profile Used: System Default
"Belgian Stout" Dry Stout beer recipe by George. All Grain, ABV 6.35%, IBU 32.93, SRM 40.41, Fermentables: (Pale 2-Row, Munich, Chocolate, Special B, Caramel / Crystal 75L, Flaked Barley, Flaked Oats, Roasted Barley, Caramel / Crystal 30L, Molasses) Hops: (East Kent Goldings)
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  • Last Updated: 2021-01-21 02:44 UTC