American Old Guard Stout - Beer Recipe - Brewer's Friend

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American Old Guard Stout

250 calories 26.6 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: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.138 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Craft Beer Oct 2020
Calories: 250 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-american-old-guard-stout/
Created: Sunday September 11th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 65.6%
2 lb Munich2 lb Munich 37 6 13.1%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 6.6%
12 oz Weyermann - Carafa II12 oz Carafa II 31.5 415 4.9%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.3%
1 lb Briess - DME Pale Ale1 lb DME Pale Ale 45 6 6.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11.9 Boil 60 min 25.49 33.3%
1 oz Centennial1 oz Centennial Hops Pellet 9.1 Boil 10 min 7.07 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 1 min 0.55 33.3%
3 oz / $ 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added 1 tsp burton salts
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Steeping 154 °F -- 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.96 g). Reduce mash thickness to 1.66 qt/lb or increase pre-boil volume to 4.28 g.    
Strike water volume at mash thickness of 1.75 qt/lb 6.23 24.9  
Mash volume with grains (equipment estimates 4.87 g | 19.5 qt) 7.37 29.5  
Grain absorption losses -1.78 -7.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 4.61 g | 18.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 3 12  
Top off amount 2.5 10  
Going into fermentor 5.5 22  
Total: 5.96 23.8
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the grains and mash at 154°F (68°C) for 60 minutes, aiming for a mash pH of 5.5.

Raise to 168°F (76°C) for 10 minutes and mash out. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate.

Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to about 67°F (19°C), aerate well, and pitch the yeast.

Ferment at 67°F (19°C). Once fermentation is complete, cold-crash, package, and carbonate.

++++++++++++

Brewed 9/11/22. Used 15lb of pale malt in place of LME and DME. Did not read original recipe that has 10lb two row pale and 2 lb Munich, so will likely have a bigger beer!

Set strike temp to 161, but after mash in was 157. Lowered to 154 over 10 mins.

Mash out at 168 for 10 mins and 1 gallon of 168 sparse water. Boiled 60 mins and added yeast nutrient and whirfloc at 10 mins to go.

Pre boil gravity 1065 and post boil 1071. So hit 70% efficiency.

Fermented in plastic bucket. Temp free rose to 79 after 3 days, and gravity dropped to 1022 after 4 days and stayed there. Put into plastic keg after 7 days with 3.5 oz DME.

First sampled 10/1 after 2 weeks in keg. Garage had been warm, but flavor was amazing - as good as any American stout I’ve made. Rich, toasty malt flavor with notes of coffee and toffee. Very smooth with thick medium foam. I’d score it a solid 4.0 on untapped and thinking it’s likely to improve.

+++++++++++++

Made 10/29/23. Added 1lb DME to hit a higher SG. Also added 1/2 tsp baking soda, 1/4 tsp gypsum and 1/2 tsp calcium chloride. Forgot to raise temp to 168, although used 168 sparge water at end of mash.

SG was 1075. Cooled to 67 and pitched yeast. Used chiller to keep temp at 67. It reached FG after 6 days. I then raised temp to 70 using fermerap and kept in fermenter for 10 days total. FG was 1020. Added 3.5 oz corn sugar and put into cask.


After 2 weeks in cask there’s light carbonation. Very dark color. Nose is creamy with slight coffee. Palate is very smooth, with sweetness and bitterness perfectly balanced. Good length. Solid 3.8 score.

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  • Last Updated: 2023-11-23 06:39 UTC