Cream Stout - empty the shelf AF - Beer Recipe - Brewer's Friend

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Cream Stout - empty the shelf AF

180 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday March 6th 2022
1.055
1.010
6.0%
35.7
41.4
5.4
11.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Briess - Pilsen Malt 2-Row18 lb Pilsen Malt 2-Row 37 1.2 64.3%
3.50 lb Briess - Wheat Malt, White3.5 lb Wheat Malt, White 39.1 2.5 12.5%
2 lb Thomas Fawcett - Crystal Malt I2 lb Crystal Malt I 34 45 7.1%
0.75 lb Rice Hulls0.75 lb Rice Hulls 0 0 2.7%
3 lb American - Chocolate3 lb American - Chocolate - (late boil kettle addition) 29 350 10.7%
0.75 lb Briess - Roasted Barley0.75 lb Roasted Barley - (late boil kettle addition) 33.1 300 2.7%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Valley Hops - East Kent Golding3 oz East Kent Golding Hops $ 0.97 / oz
$ 2.91 		Pellet 6.2 Boil 60 min 30.94 78.9%
0.40 oz Yakima Valley Hops - East Kent Golding0.4 oz East Kent Golding Hops $ 0.97 / oz
$ 0.39 		Pellet 6.2 Boil 30 min 3.17 10.5%
0.20 oz Yakima Valley Hops - Fuggle0.2 oz Fuggle Hops $ 0.97 / oz
$ 0.19 		Pellet 6 Boil 30 min 1.53 5.3%
0.20 oz Yakima Valley Hops - Fuggle0.2 oz Fuggle Hops $ 0.97 / oz
$ 0.19 		Pellet 6 Boil 0 min 5.3%
3.80 oz / $ 3.68
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Irish Moss Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
2 tsp Chalk Water Agt Mash 1 hr.
3.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
2 tsp Baking Soda Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
$ 4.00 / each
$ 8.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.09 psi       Temp: 38 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Infusion 160 °F 152 °F 60 min
1 gal Sparge 170 °F 170 °F 5 min
1 gal Add steeped grains last 15 min boil Steeping 68 °F 68 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.64 gal (50.57 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.64 gal (2.57 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.99 gal (71.96 qt). Suggest reducing initial strike volume to 9.76 gal (39.04 qt) and adding 5.99 gal (23.96 qt) sparge/top-off. 15.75 63  
Strike water volume (equipment estimates 16.39 g | 65.6 qt) 15.75 63  
Mash volume with grains (equipment estimates 18.63 g | 74.5 qt) 17.99 72  
Grain absorption losses -3.5 -14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.64 g | 50.6 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.25 45  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.25 g | 45 qt) 11 44  
Total: 15.75 63
Equipment Profile Used: System Default
"Cream Stout - empty the shelf AF" Sweet Stout beer recipe by Glenn-O. BIAB, ABV 5.98%, IBU 35.65, SRM 41.35, Fermentables: ( Pilsen Malt 2-Row, Wheat Malt, White, Crystal Malt I, Rice Hulls, American - Chocolate, Roasted Barley) Hops: (East Kent Golding, Fuggle) Other: (Irish Moss, Beer Nutrient, Chalk, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2022-03-06 13:39 UTC