Terry's Stout - Beer Recipe - Brewer's Friend

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Terry's Stout

207 calories 23.1 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: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday December 25th 2021
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1.062
1.018
5.7%
27.7
40.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 75%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.8%
0.33 lb Briess - Victory Malt0.333 lb Victory Malt 34.5 28 2.3%
0.33 lb American - Black Malt0.33 lb Black Malt - (late boil kettle addition) 28 500 2.3%
1 lb American - Chocolate1 lb Chocolate - (late boil kettle addition) 29 350 6.8%
14.66 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 27.72 66.7%
1 oz Hops Direct - Amarillo1 oz Amarillo Hops Leaf/Whole 9 Dry Hop 10 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Sweet Orange Peel Flavor Primary 0 min.
4 oz Cocoa powder Flavor Primary 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.35 psi       Temp: 48 °F       CO2 Level: 2 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
6.5 gal Infusion 156 °F 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.5 22  
Mash volume with grains 6.67 26.7  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume (equipment estimates 3.66 g | 14.6 qt) 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

Cold Steep the Chocolate and Black Malt. Strain out the malts. Combine the seperated malts with the mash malts during the sparge phase. Add the cold steeped liquid during the last 10 minutes of the boil.

Add the orange/cocoa powder extract into the carboy during the second day of primary.

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  • Last Updated: 2023-10-26 13:51 UTC