Farmhouse Stout - Beer Recipe - Brewer's Friend

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Farmhouse Stout

246 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 15.6 °P (recipe based estimate)
Post Boil Gravity: 18.0 °P (recipe based estimate)
Efficiency: 57% (brew house)
Source: Ian Thacker
Calories: 246 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Sunday July 31st 2022
18.0 °P
4.4 °P
7.5%
0.0
36.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 50%
3 lb American - Wheat3 lb Wheat 38 1.8 15%
4 lb Munich4 lb Munich 37 6 20%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5%
0.75 lb Castle Malting - Special B0.75 lb Special B 34 150 3.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.5%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.8%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Dry Hop at 65 °F 2 days 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
1.50 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 37 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Strike 151 °F 143 °F 30 min
Decoction -- 154 °F 30 min
Decoction -- 167 °F --
1.2 gal Sparge 170 °F 167 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains 10.35 41.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 1 g | 4 qt) 0.4 1.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.4 25.6  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

Copitch w/ House Culture
Ferment Open @ Room Temp for 72hrs
Apply Blowoff + ferm. 3 weeks
Remove Blowoff + seal Keg + ferm. 3 months
Drop yeast and sample every 3 weeks
Dry Hop 24hrs + Diacetyl Rest 48hrs
Crash to 32-37F 1 week
Transfer to Bright Keg + Carb to 2.55vol

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  • Last Updated: 2022-09-21 20:15 UTC