Greg's Classic Stout - Beer Recipe - Brewer's Friend

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Greg's Classic Stout

169 calories 17.7 g 330 ml
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 10% (steeping grains only)
Source: Gregory Lamoureux
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Thursday January 27th 2022
1.055
1.014
5.4%
46.6
28.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Liquid Malt Extract - Dark1500 g Liquid Malt Extract - Dark 35 30 35.9%
2,000 g Dry Malt Extract - Light2000 g Dry Malt Extract - Light 42 4 47.8%
3,500 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
360 g American - Caramel / Crystal 10L360 g Caramel / Crystal 10L 35 10 8.6%
160 g American - Roasted Barley160 g Roasted Barley 33 300 3.8%
160 g American - Black Malt160 g Black Malt 28 500 3.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings (5 AA)25 g East Kent Goldings (5 AA) Hops Pellet 5.4 Boil 60 min 16.26 26.6%
20 g Motueka (7 AA)20 g Motueka (7 AA) Hops Pellet 7 Boil 60 min 16.87 21.3%
6 g East Kent Goldings (5 AA)6 g East Kent Goldings (5 AA) Hops Pellet 5.4 Boil 15 min 1.94 6.4%
43 g Fuggles (4.5 AA)43 g Fuggles (4.5 AA) Hops Pellet 4.5 Boil 15 min 11.57 45.7%
94 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
33 g Gypsum Water Agt Boil 1 hr.
1 g Irish moss powder Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4.42 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25.5 L) 21.3
Mash volume with grains (equipment estimates 25.5 L) 21.8
Grain absorption losses (steeping) -0.7
Volume increase from sugar/extract (early additions) 2.4
Pre boil volume (equipment estimates 27.2 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 21
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 21.3  
Equipment Profile Used: System Default
 
Notes

"Greg's Classic Stout"

Surprisingly, a classic stout! If you like dark beer but shy away from the tanginess of Guiness, this brew is sure to peak your interest.

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

Neo at Homebrew Co-op suggested that I don't use all dark malt extract. He said it will be harder to ferment as compared to light malt extract. So for the first time I used light malt extract for most, plus some dark and some dark specialty grains.

I also added Motueka hops for bittering so I could use some of the EKG for flavour.

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  • Last Updated: 2022-02-03 02:57 UTC
  • Snapshot Created: 2022-01-27 15:33 UTC
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