Brown Cow Stout 1.3 - Beer Recipe - Brewer's Friend

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Brown Cow Stout 1.3

156 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bob F
Hop Utilization: 97%
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday November 29th 2021
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by dxbiat

OG: 1.045 FG: 1.011 ABV: 4.5% IBU: 34

1.047
1.014
4.3%
30.7
34.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Simpsons - Finest Pale Ale Golden Promise8.5 lb Finest Pale Ale Golden Promise 37 2.4 82.9%
1 lb Thomas Fawcett - Pale Chocolate Malt1 lb Pale Chocolate Malt 32.2 230 9.8%
0.25 lb Weyermann - CaraAroma0.25 lb CaraAroma 36 140 2.4%
0.50 lb Briess - Black Malt - 2-Row0.5 lb Black Malt - 2-Row 25 500 4.9%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cluster0.75 oz Cluster Hops Pellet 7.2 Boil 60 min 20.31 60%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 7.2 Boil 30 min 10.41 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Secondary 14 days
1 lb Lactose Other Boil 1 hr.
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 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
14.75 qt Infusion -- 152 °F 60 min
mash out -- 170 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.59 14.4  
Mash volume with grains 4.41 17.6  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

recirculated mash through out cycle seems to work best to keep near constant temperature with the Digiboil/mash system

1.2 litre starter

should have added the lactose to the fermentable chart so it would effect original gravity..........note to self next time

pre boil gravity 1.040

beginning gravity 1.058 lactose kicks it up a notch or two

both O2 tanks were empty so splashed and shook it a bit to airiate

everything went pretty smoothly all in all

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  • Public: Yup, Shared
  • Last Updated: 2021-11-30 22:48 UTC