Stout Heart Stout - Beer Recipe - Brewer's Friend

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Stout Heart Stout

196 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Croton’s Folly Homebrewing
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday March 28th 2022
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by Stack

OG: 1.081 FG: 1.020 ABV: 8.0% IBU: 41

1.060
1.009
6.7%
39.0
35.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 59.3%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L 34 60 14.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 14.8%
0.50 lb Brown Malt0.5 lb Brown Malt 34 90.36 3.7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.7%
0.50 lb Gladfield - Roast Barley0.5 lb Roast Barley 32.7 507 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz challenger0.5 oz challenger Hops Pellet 15 Boil 90 min 26.63 50%
0.50 oz challenger0.5 oz challenger Hops Pellet 15 Boil 15 min 12.35 50%
1 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 251 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
-- 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.23 g | 40.9 qt) 9.94 39.8  
Mash volume with grains (equipment estimates 11.31 g | 45.2 qt) 11.02 44.1  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Double crush the base malt, oatmeal, and crystal.
High temp mash for 60 minutes ~154 F

Late mash addition (30 mins) : Brown, Chocolate, Roast Barley.

3 gallons of hot sparge water set aside. Dunk the bag at the end of the mash, top the kettle up to 8 gallons.

High volume, 90 minute boil.

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  • Last Updated: 2022-05-10 20:01 UTC