Winter Night Stout - Beer Recipe - Brewer's Friend

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Winter Night Stout

283 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 97%
Calories: 283 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Friday October 22nd 2021
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1.085
1.021
8.4%
55.6
35.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Honey3 lb Honey - (late mash tun addition) 35 2 15.8%
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 42.1%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.6%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 26.3%
2 lb Weyermann - Caramunich Type 22 lb Caramunich Type 2 34 45 10.5%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 15 min 19.42 66.7%
1 oz Magnum1 oz Magnum Hops Pellet 11 Boil 90 min 36.18 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Cinnamon Spice Boil 15 min.
1 tbsp Nutmeg Spice Boil 15 min.
2 oz Ginger Spice Boil 15 min.
2 tsp Allspice Spice Boil 15 min.
1 oz Irish Moss Fining Boil 10 min.
2 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.3 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.53 gal Strike 169 °F 155 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5 20  
Mash volume with grains 6.28 25.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.11 g | 16.4 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
"Winter Night Stout" Imperial Stout beer recipe by alexander300. All Grain, ABV 8.43%, IBU 55.59, SRM 35.85, Fermentables: (Honey, Pale 2-Row, Black Patent, Chocolate, Maris Otter Pale, Caramunich Type 2) Hops: (Cascade, Magnum) Other: (Cinnamon, Nutmeg, Ginger, Allspice, Irish Moss, Gypsum)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-12-02 19:55 UTC