Brunch Stout - Beer Recipe - Brewer's Friend

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Brunch Stout

231 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 97%
Calories: 231 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Saturday September 17th 2022
1.070
1.015
7.2%
48.0
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Ireland - Stout Malt10 lb Stout Malt 37 2 69%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 6.9%
0.40 lb United Kingdom - Coffee Malt0.4 lb Coffee Malt 36 150 2.8%
0.35 lb Bairds - Chocolate Malt0.35 lb Chocolate Malt 31 500 2.4%
1.25 lb United Kingdom - Roasted Barley1.25 lb Roasted Barley 29 550 8.6%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.4%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 48.03 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Coffee Water Agt Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 2 9 2 1 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Strike 160 °F 152 °F 40 min
Vorlauf 152 °F 152 °F 20 min
4 gal Batch Sparge 170 °F 160 °F 30 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.75 27  
Mash volume with grains 7.83 31.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 2.14 g | 8.5 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
"Brunch Stout" No Profile Selected beer recipe by Nelson Smither. All Grain, ABV 7.24%, IBU 48.03, SRM 50, Fermentables: (Stout Malt, Dark Crystal 80L, Coffee Malt, Chocolate Malt, Roasted Barley, Flaked Barley, Belgian Candi Syrup - Amber (40L)) Hops: (Nugget) Other: (Coffee)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-06-19 14:14 UTC