SS003 - Beer Recipe - Brewer's Friend

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SS003

223 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.82 gallons
Post Boil Size: 6.82 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Thursday April 29th 2021
1.068
1.012
7.3%
0.0
46.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.93 lb Rahr - Pale Ale11.93 lb Pale Ale 36.34 3.5 85.2%
0.69 lb Simpsons - Chocolate Malt0.69 lb Chocolate Malt 31.7 444 4.9%
0.69 lb Simpsons - Roasted Barley0.69 lb Roasted Barley 28.52 600 4.9%
0.52 lb Crisp Malting - Crystal 60L0.52 lb Crystal 60L 33.1 60 3.7%
0.17 lb Dingemans - Special B0.17 lb Special B 33.1 125 1.2%
14 lbs / $ 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
4.2 gal Strike 166 °F 152 °F 60 min
6.55 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.2 16.8  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 6.62 26.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 8.82 35.3  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.82 27.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.82 g | 27.3 qt) 5.5 22  
Total: 10.82 43.3
Equipment Profile Used: System Default
 
Notes

Water temperature lost: 12C -21F
Sparge Temp 168-170F/75.5-76.6C
Sparge Volumen 1.5 x Weight lbs
PH: Mash & Sparge Water 5.2 - 5.5

Vigorous Boil
Avoid boiling foam with water spray

Whirlpool 20min 80C / 178F
Drop Temp.

Fermentation: Use ice bath to control temperature at day. Night just with fresh air.
Temp depend on style and yeast

PBW Cleaning:

Rinse off vessel or surface to get rid of as much soil as possible.
Dissolve 1-2 ounces per gallon for kettles and 3/4 ounces per gallon for fermenters, kegs, tanks, and other equipment.
If circulation cleaning, heat to 130°-180° F and circulate for at least 30 minutes.
If soaking, heat to 140° and soak for 4 hours or allow to soak cold overnight.
Rinse surface or vessel.

Star San:

1 Oz per 5 Gal water.

Only for PMSXX
2 Kg Pumpkin - cooked (at 420F for 60 mins) with brown sugar
Mash only the pulp and add 1gal of hot water 160F. Mixed and incorporate to mash grains.
IMPORTANT: Add approx 1/4-1/2 lbs Rise hulls














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  • Last Updated: 2021-10-26 23:08 UTC