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Back Home Stout

286 calories 29 g 12 oz
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Beer Stats
Method: Extract
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 286 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Wednesday November 9th 2022
1.086
1.021
8.5%
23.0
28.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Dry Malt Extract - Extra Light9.5 lb Dry Malt Extract - Extra Light 42 2.5 77.9%
1 oz Simpsons - Roasted Barley1 oz Roasted Barley 28.52 600 0.5%
3 oz Weyermann - Carafa Special Type III3 oz Carafa Special Type III 29.9 525 1.5%
8 oz Crisp Malting - Dextrin Malt8 oz Dextrin Malt 36.8 1.8 4.1%
6 oz Simpsons - Premium English Caramalt6 oz Premium English Caramalt 32.6 23.04 3.1%
6 oz Simpsons - Chocolate Malt6 oz Chocolate Malt 31.7 444 3.1%
6 oz Simpsons - Crystal Extra Dark6 oz Crystal Extra Dark 31.7 178.56 3.1%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 2.6%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) 41 1 2.1%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose 42 0.5 2.1%
195 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 23.02 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
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:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.52 gal Strike 163 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.51 g | 26.1 qt) 6.99 28  
Mash volume with grains (equipment estimates 6.51 g | 26.1 qt) 7.17 28.7  
Grain absorption losses (steeping) -0.27 -1.1  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.99 28
Equipment Profile Used: System Default
 
Notes

For extract version, bring water to target mash temp, remove from heat, steep specialty malt (in bag) for 20 minutes off heat, remove specialty malt (drip bag for a minute), add extract and fully dissolve into mash water, return to heat, and bring to boil.

Make spice extract by soaking spices below in 200ml vodka for a few weeks.

Whole Peeled Ginger (shredded) – 3.2 oz
Ground Ginger – 3 oz
Ground Cinnamon – 2.4 oz
Ground Nutmeg – 1.4 oz
Ground Cloves – 1.2 oz
Ground Cardamom – 0.6 oz
Ground Vanilla – 0.5 oz

Dose test to see how many mls of extract are needed for desired spice level

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  • Last Updated: 2022-11-09 23:35 UTC