Stout - Young Clone - Beer Recipe - Brewer's Friend

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Stout - Young Clone

205 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 82% (brew house)
Source: John Travers
Calories: 205 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Saturday March 22nd 2014
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Oatmeal Stout 009

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OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 29

1.061
1.021
5.3%
30.4
30.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 74.4%
4 lb United Kingdom - Crystal 50L4 lb Crystal 50L 34 50 9.3%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 2.3%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 2.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 4.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 2.3%
1 lb American - Black Malt1 lb Black Malt 28 500 2.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.3%
43 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Fuggles4 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.74 44.4%
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5 Boil 30 min 13.44 44.4%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Hopback at 200 °F 2 min 1.25 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Irish Moss Fining Boil 15 min.
45 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
7.50 g Table Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
1 lb cacao Flavor Secondary 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 893 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
30 tsp Burton Salts. 885 ppm. 20 ml Lactic Acid. target pH 5,4

YWYNP0X
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Protein Rest Temperature -- 122 °F 30 min
Saccrification Infusion -- 151 °F 40 min
Saccrification Infusion -- 156 °F 20 min
15 gal Sparge Sparge -- 165 °F 10 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: 22.84 gal (91.35 qt). Suggest reducing initial water volume to 11.92 gal (47.68 qt) and adding 10.84 gal (43.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.11 gal (76.44 qt). Suggest reducing strike water volume to 8.64 gal (34.56 qt) and adding 7.11 gal (28.44 qt) sparge/top-off. 15.75 63  
Strike water volume at mash thickness of 1.5 qt/lb 15.75 63  
Mash volume with grains 19.11 76.4  
Grain absorption losses -5.25 -21  
Remaining sparge water volume (equipment estimates 12.51 g | 50 qt) 12.75 51  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.76 g | 91 qt) 23 92  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 21.04 g | 84.2 qt) 21.5 86  
Hops absorption losses (hopback) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.46 g | 85.9 qt) 21 84  
Total: 28.5 114
Equipment Profile Used: System Default
 
Notes

1 Servomyces tablet
secondary fermentation 69 degrees

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  • Last Updated: 2019-11-11 17:22 UTC