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: 50 liters (fermentor volume)
Pre Boil Size: 64.8 liters
Post Boil Size: 30.32 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.149 (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: Friday April 9th 2021
1.090
1.020
9.2%
38.3
50.0
5.3
19.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Gladfield - American Ale Malt11 kg American Ale Malt $ 1.60 / kg
$ 17.60 		37.3 2.54 61.1%
2 kg Gladfield - Munich Malt2 kg Munich Malt 36.8 7.87 11.1%
1 kg Gladfield - Dark Crystal Malt1 kg Dark Crystal Malt 35.4 96.45 5.6%
1 kg Gladfield - Medium Crystal Malt1 kg Medium Crystal Malt 35.4 56.35 5.6%
1 kg Gladfield - Rolled Oats (blm)1 kg Rolled Oats (blm) 32.2 2.79 5.6%
1 kg Gladfield - Dark Chocolate Malt1 kg Dark Chocolate Malt 32.7 488 5.6%
1 kg Gladfield - Light Chocolate Malt1 kg Light Chocolate Malt 32.7 355 5.6%
18 kg / $ 17.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Charles Faram - NZ Pacific Jade70 g NZ Pacific Jade Hops Pellet 13 Boil 60 min 38.29 100%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Wyeast - Beer Nutrient $ 0.20 / g
$ 1.00 		Other Boil 15 min.
2 each Whirlfloc tablet Water Agt Boil 15 min.
35 g Gypsum $ 0.02 / g
$ 0.70 		Water Agt Mash 0 min.
5 g Epsom Salt Water Agt Mash 0 min.
8 g Table Salt Water Agt Mash 0 min.
$ 1.70
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1348 B cells required
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1348 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
57 L Strike 69 °C 67 °C 60 min
30 L Sparge 76 °C 76 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 65.88 L. Suggest reducing strike water volume to 33.52 L and adding 20.48 L sparge/top-off. 54
Strike water volume at mash thickness of 3 L/kg 54
Mash volume with grains (equipment estimates 46.2 L) 65.9
Grain absorption losses -18
Remaining sparge water volume (equipment estimates 4.1 L) 29.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39.2 L) 64.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 30.3
Top off amount 19.7
Going into fermentor 50
Total: 83.7  
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 19:38 UTC