Kitchen Sink Stout - Beer Recipe - Brewer's Friend

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Kitchen Sink Stout

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.61 gallons
Post Boil Size: 11.61 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: The Electric Brewery
Hop Utilization: 97%
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
Created: Wednesday April 21st 2021
1.058
1.013
5.9%
41.7
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 17%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 6.4%
1.75 lb United Kingdom - Roasted Barley1.75 lb Roasted Barley 29 550 7.4%
11 lb Briess - Brewers Malt 2-Row11 lb Brewers Malt 2-Row 37 1.8 46.8%
0.50 lb The Swaen - Munich Light0.5 lb Munich Light 35.3 5.5 2.1%
4.75 lb The Swaen - Swaen Vienna4.75 lb Swaen Vienna 36.8 4.5 20.2%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Chief Hops - Citra1.5 oz Citra Hops Pellet 13 Boil 60 min 39.04 60%
1 oz Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops Pellet 6.2 Boil 10 min 2.7 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 743 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 71 71 0
100% RO Water 7g Chalk, 3g Gypsom, 4g Calcium Chloride, 6g Epsom Salt, 4g Canning Salt

Electric Brewery Ca=51, Mg=10, Na=16, Cl=71, S04=71 HCO=NA

Brewers Friend Ca=110 Mg=4 Na=12 Cl=19 S04=53 HCO=280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 gal Vorlauf 148 °F 148 °F 90 min
Mashout Temperature -- 168 °F --
4 gal 13.9 - 7.2 Fly Sparge -- 168 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.59 gal (50.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.59 gal (2.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 6.97 g | 27.9 qt) 6.99 27.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.59 g | 50.4 qt) 12.61 50.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.61 46.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.61 g | 46.4 qt) 11 44  
Total: 15.8 63.2
Equipment Profile Used: System Default
"Kitchen Sink Stout" Dry Stout beer recipe by The Electric Brewery. All Grain, ABV 5.88%, IBU 41.73, SRM 33.46, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Brewers Malt 2-Row, Munich Light, Swaen Vienna) Hops: (Citra, East Kent Golding) Other: (Whirlfloc)
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  • Last Updated: 2021-05-16 19:14 UTC