English Stout - Beer Recipe - Brewer's Friend

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English Stout

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday February 6th 2021
1.048
1.011
4.8%
33.7
31.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 75%
1.25 lb American - Blackprinz1.25 lb American - Blackprinz 36 500 6.3%
1.50 lb Briess - Caramel Malt - 40L1.5 lb Caramel Malt - 40L - (late boil kettle addition) 35.4 40 7.5%
1.25 lb New Zealand - Brown Malt1.25 lb Brown Malt 34 90.36 6.3%
1 lb US - Flaked Oats1 lb Flaked Oats 33 2.2 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Boil 60 min 29.36 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 4.37 28.6%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 0 min 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirflock Tablets Water Agt Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Foley's Distilled Water, Cotter, Ar. USA
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
5.58 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 6.88 g | 27.5 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.63 g | 46.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 10 g | 40 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 10 40  
Total: 15.25 61
Equipment Profile Used: System Default
"English Stout" Dry Stout beer recipe by WRB. All Grain, ABV 4.84%, IBU 33.73, SRM 31.58, Fermentables: ( Maris Otter Pale, American - Blackprinz, Caramel Malt - 40L, Brown Malt, Flaked Oats) Hops: (Centennial, Willamette, Kent Goldings) Other: (Whirflock Tablets, Yeast Nutrient )
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  • Last Updated: 2021-02-09 17:00 UTC