Uncle G Stout #4 (Simons Version) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Uncle G Stout #4 (Simons Version)

214 calories 25.7 g 12 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 70 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Simon
Calories: 214 calories (Per 12ml)
Carbs: 25.7 g (Per 12ml)
Created: Wednesday September 28th 2022
1.064
1.021
5.6%
30.3
42.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Innomalt - Pale Ale Malt 2-row7 kg Pale Ale Malt 2-row 36.8 2.3 52.2%
1 kg Innomalt - Ble Rouge Malté (Red Wheat Malt)1 kg Ble Rouge Malté (Red Wheat Malt) 36.3 2 7.5%
0.75 kg American - Blackprinz0.75 kg Blackprinz 36 500 5.6%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 11.2%
0.75 kg Brown Malt0.75 kg Brown Malt 34 90.36 5.6%
0.50 kg Dingemans - Biscuit0.5 kg Biscuit 34.5 22 3.7%
1 kg United Kingdom - Extra Dark Crystal 160L1 kg Extra Dark Crystal 160L 33 160 7.5%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 3.7%
0.20 kg Brown Sugar0.2 kg Brown Sugar - (late boil kettle addition) 45 15 1.5%
0.20 kg Candi Syrup - Belgian Candi Sugar - Clear/Blond (0L)0.2 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 46 0 1.5%
13.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Cascade45 g Cascade Hops Pellet 7.8 Boil 60 min 21.29 75%
15 g Chinook15 g Chinook Hops Pellet 12.9 Boil 30 min 9.02 25%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Chalk Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
111.8 3 7 10 58.6 34
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Strike 55 °C 73 °C 70 min
12 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.95 L. Suggest reducing initial water volume to 45.15 L and adding 1.55 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 19.5
Mash volume with grains 28.1
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 41.1 L) 49.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.7 L) 55
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 40 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 40
Total: 68.9  
Equipment Profile Used: System Default
 
Notes

Step mash
15min at 55C
40 min at 67C
20 min at 73C
15 min at 78C

Last Updated and Sharing
 
487
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-04 12:28 UTC