Claire stout - Beer Recipe - Brewer's Friend

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Claire stout

152 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.64 gallons
Post Boil Size: 3.14 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday October 19th 2021
1.046
1.012
4.4%
37.1
31.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 69.6%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 17.4%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 8.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 4.3%
5.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nugget10 g Nugget Hops Pellet 14 Boil 60 min 37.13 100%
10 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 3 33 119 93 120.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.1 gal Infusion 156 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.48 g | 21.9 qt) 5.61 22.4  
Mash volume with grains (equipment estimates 5.94 g | 23.8 qt) 6.07 24.3  
Grain absorption losses -0.72 -2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.51 g | 18.1 qt) 4.64 18.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.14 12.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.14 g | 12.6 qt) 3 12  
Total: 5.61 22.4
Equipment Profile Used: System Default
 
Notes

Mash at 149°F (65°C) for 60 minutes and fly sparge for 20 minutes with 165°F (74°C) water using the same water profile as used for the mash.

Boil 60 minutes. At flameout, whirlpool through counterflow chiller for 20 minutes. Chill to 64°F (18°C). Pitch yeast and ferment 4 days at 64°F (18°C). Raise temperature to 66°F (19°C) and ferment for 4 more days, then increase temperature again to 68°F (20°C) for 6 more days, or until target gravity is reached. Cold crash, keg, and force carbonate to 2.34 vol. (5.2 g/L) CO2 at 35°F (2°C).

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  • Last Updated: 2021-10-19 18:05 UTC