Barrel Aged Stout - Beer Recipe - Brewer's Friend

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Barrel Aged Stout

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.8 liters
Post Boil Size: 30.32 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday April 8th 2021
1.090
1.017
9.5%
46.6
48.1
5.3
8.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Gladfield - American Ale Malt5 kg American Ale Malt $ 1.60 / kg
$ 8.00 		37.3 2.54 61%
1 kg Gladfield - Munich Malt1 kg Munich Malt 36.8 7.87 12.2%
0.50 kg Gladfield - Dark Crystal Malt0.5 kg Dark Crystal Malt 35.4 96.45 6.1%
0.50 kg Gladfield - Medium Crystal Malt0.5 kg Medium Crystal Malt 35.4 56.35 6.1%
0.40 kg Gladfield - Rolled Oats (blm)0.4 kg Rolled Oats (blm) 32.2 2.79 4.9%
0.40 kg Gladfield - Dark Chocolate Malt0.4 kg Dark Chocolate Malt 32.7 488 4.9%
0.40 kg Gladfield - Light Chocolate Malt0.4 kg Light Chocolate Malt 32.7 355 4.9%
8.20 kg / $ 8.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Charles Faram - NZ Pacific Jade40 g NZ Pacific Jade Hops Pellet 13 Boil 60 min 46.64 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Wyeast - Beer Nutrient $ 0.20 / g
$ 0.45 		Other Boil 15 min.
1 each Whirlfloc tablet Water Agt Boil 15 min.
10 g Gypsum $ 0.02 / g
$ 0.20 		Water Agt Mash 0 min.
$ 0.65
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 20 °C       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
27.9 L Strike 69 °C 67 °C 60 min
17.95 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.6
Mash volume with grains 30
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 16.3 L) 22.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 37.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 30.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.3 L) 23
Total: 46.9  
Equipment Profile Used: System Default
 
Notes

Recipe is:
Recipe: (23li)
Whenuapai Barrel aged stout:

OG: 1.090
FG: 1.020
ABV 9.2
Boil: 60 mins

American Ale: 5kg
Munich malt: 1kg
Crystal dark: 0.5kg
Crystal med: 0.5kg
Oats flaked: 0.4kg
Choc malt (dark): 0.4kg
Choc malt (light): 0.4kg

Hops: Pac Jade 30g at 60 mins
Yeast: Nottingham Ale x 2

Calcium Sulphate (Gypsum) 10g at Mash
Deltafloc: 1 tab at 15mins remaining.

Mash water: 24.52 li
Sparge water: 7.04 li

Mash 67 deg C for 90 mins
Mash out 75 deg C for 10 mins

Ferment 19 deg C for 10 days and 0 deg C for 2 days

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  • Last Updated: 2021-04-09 22:05 UTC