Stouty - Beer Recipe - Brewer's Friend

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Stouty

169 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday December 23rd 2021
1.051
1.015
4.8%
37.3
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb US - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 67.9%
5.50 oz Crisp Malting - Chocolate Malt5.5 oz Chocolate Malt 32.66 450 6.7%
5.50 oz Weyermann - Chocolate Rye5.5 oz Chocolate Rye 29.9 240 6.7%
7.50 oz American - Caramel / Crystal 40L7.5 oz Caramel / Crystal 40L 34 40 9.1%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 9.7%
82.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 19.96 75%
5 g Magnum5 g Magnum Hops Leaf/Whole 13 Boil 60 min 17.3 25%
20 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:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.92 g | 19.7 qt) 4.39 17.6  
Mash volume with grains (equipment estimates 5.33 g | 21.3 qt) 4.81 19.2  
Grain absorption losses -0.64 -2.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.75 11  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.75 g | 11 qt) 2.5 10  
Total: 4.39 17.6
Equipment Profile Used: System Default
 
Notes

-3.5 gal distilled water with 1g Gypsum, 2.5g Calcium chloride, and 1.75g epsom salt
-mashed at 155 for 60 mins
-60 min boil: ended up being about 3 gal
-added 1/4 tsp of yeast nutrient and half tablet of whirlfloc during boil
-fermenting around 66 degrees

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  • Last Updated: 2021-12-23 13:41 UTC