Stout 22 - Beer Recipe - Brewer's Friend

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Stout 22

215 calories 25.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.121 (recipe based estimate)
Post Boil Gravity: 1.280 (recipe based estimate)
Efficiency: 70.2% (brew house)
Source: Anthony Och
Calories: 215 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)
Created: Thursday April 21st 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons - Maris Otter pale2.5 kg Maris Otter pale 38 2.4 34.7%
1.50 kg Barrett Burston - Pale Malt1.5 kg Pale Malt 37 2 20.8%
0.25 kg Gladfield - Biscuit Malt0.25 kg Biscuit Malt - (late mash tun addition) 35 30.46 3.5%
0.50 kg Barrett Burston - Munich Malt0.5 kg Munich Malt 35 7.7 6.9%
0.25 kg Barrett Burston - Cara malt0.25 kg Cara malt - (late mash tun addition) 34.5 17.5 3.5%
0.35 kg Simpsons - Chocolate Malt0.35 kg Chocolate Malt - (late mash tun addition) 31.7 444 4.9%
0.35 kg Barrett Burston - Roasted Barley0.35 kg Roasted Barley - (late mash tun addition) 34.5 340 4.9%
0.30 kg Barrett Burston - Wheat Malt0.3 kg Wheat Malt 35.4 1.8 4.2%
0.25 kg Barrett Burston - Dark Crystal Malt0.25 kg Dark Crystal Malt - (late mash tun addition) 34.5 80 3.5%
0.25 kg Rolled Oats0.25 kg Rolled Oats - (late mash tun addition) 33 2.2 3.5%
0.20 kg Maltodextrin0.2 kg Maltodextrin - (late boil kettle addition) 39 0 2.8%
0.50 kg Honey0.5 kg Honey - (late boil kettle addition) 35 2 6.9%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g CTZ30 g CTZ Hops Pellet 15.5 Boil 60 min 27.03 15%
40 g Willamette40 g Willamette Hops Pellet 4.5 Boil 30 min 8.04 20%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 5 min 1.04 10%
30 g CTZ30 g CTZ Hops Pellet 15.5 Boil 1 min 1.17 15%
40 g Willamette40 g Willamette Hops Pellet 4.5 Dry Hop 10 days 20%
40 g CTZ40 g CTZ Hops Pellet 15.5 Dry Hop 10 days 20%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirfloc Flavor Boil 15 min.
2 g Irish Moss Fining Boil 15 min.
5 g Diammonium Phosphate (DAP) Other Boil 15 min.
200 ml Coffee Flavor Secondary 14 days
200 g Cocao Nibs Flavor Secondary 14 days
5 ml Vanilla extract Spice Secondary 14 days
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 67 °C 67 °C 120 min
15 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.3
Mash volume with grains (equipment estimates 3.2 L) 20.5
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 2.7 L) 2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.5 L) 11.4
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 5.7
Top off amount 17.3
Going into fermentor 23
Total: 18.8  
Equipment Profile Used: System Default
 
Notes
  1. Make a starter 1 week prior to making this stout to increase the yeast population to copious amounts. [Also, it would help if you started collecting ice in the freezer upstairs]

  2. Fill kettle to 30L and adjust water chemistry and pH.

  3. Remove 13.75L of water for sparging later. Heat the remaining water for 30 minutes while crushing the grain.

  4. Crush the base grains first and line the grain basket with rice hulls before pouring the crushed grain in. Do not add the adjunct dark grains.

  5. Once the water is the correct temperature, add the base grains and mash for 30 minutes.

  6. Crush the dark grains and mix with rice hulls. Add this to the mash and continue the schedule. Don't forget the rolled oats.

  7. At 10 minutes remaining, boil the 13.75L of sparge water.

  8. Mash out at 78 degrees and sparge with the water. Enable the boiling at this step.

  9. Once boiling, add the first hops and follow the schedule. At 15 minutes add adjuncts.

  10. Prepare to connect the immersion chiller. Fill it with the ice from the fridge upstairs and fill with water. This will briefly reduce the temperature of the end wort to prevent bittering of the hops.

  11. Once the boil is completed, add the final hops and begin chilling. After 15 minutes, transfer straight into a sterilized liquid bladder and seal until at room temperature.

  12. Once the yeast is ready, prepare a sterilized fermenter, prepare the dry-hops. Add the beer into the fermenter and aerate. Add the hops in a bag. Then add the yeast and seal. Ferment at 25 psi for 2 weeks.

  13. After 2 weeks, pressure transfer to a new fermenter which already contains the chocolate and coffee for flavouring. Prime this with 150g of Sugar dissolved in hot water. Ferment and flavour for a further 4 weeks.

  14. Transfer to SS Keg with a dip tube and age until Christmas.
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  • Last Updated: 2022-04-21 14:44 UTC