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Stout

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday February 7th 2022
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OG: 1.046 FG: 1.011 ABV: 4.6% IBU: 37

1.053
1.011
5.4%
35.4
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Thomas Fawcett - Pearl Pale Ale Malt7 lb Pearl Pale Ale Malt 36.8 2.65 58.3%
2.25 lb Flaked Barley2.25 lb Flaked Barley 32 2.2 18.8%
1.25 lb American - Roasted Barley1.25 lb Roasted Barley 33 300 10.4%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 12.5%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Hops Direct - Willamette2.25 oz Willamette Hops Leaf/Whole 5.25 Boil 60 min 35.41 100%
2.25 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.3 gal Strike 162 °F 152 °F 60 min
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
"Stout" Dry Stout beer recipe by Anonymous. All Grain, ABV 5.4%, IBU 35.41, SRM 34.26, Fermentables: (Pearl Pale Ale Malt, Flaked Barley, Roasted Barley, Caramel / Crystal 120L) Hops: (Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2022-02-07 21:12 UTC