Boston Cream - Beer Recipe - Brewer's Friend

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Boston Cream

186 calories 16.3 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: 7.2 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Charles O Hinman
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday October 24th 2021
1.057
1.010
6.2%
9.3
39.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 70.2%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 10.5%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.5%
12 oz Honey Malt12 oz Honey Malt 37 25 5.3%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.5%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 7%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 6.09 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 3.16 40%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Dry Hop at 68 °F 7 days 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tbsp Vanilla extract Spice Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 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
7.5 gal Steeping 168 °F 152 °F 60 min
1.5 gal Batch Sparge 158 °F 154 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.23 24.9  
Mash volume with grains 7.37 29.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 2.85 g | 11.4 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.23 36.9
Equipment Profile Used: System Default
"Boston Cream" American Stout beer recipe by Charles O Hinman. All Grain, ABV 6.2%, IBU 9.25, SRM 39.09, Fermentables: (Brewers Malt 2-Row, Chocolate, Flaked Oats, Honey Malt, Caramel / Crystal 120L, Aromatic Malt) Hops: (Willamette) Other: (Vanilla extract)
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  • Last Updated: 2023-12-16 16:58 UTC