Stout Barrel Project - Beer Recipe - Brewer's Friend

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Stout Barrel Project

345 calories 35.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 465 gallons (fermentor volume)
Pre Boil Size: 465 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 60.5% (brew house)
Calories: 345 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)
Created: Friday November 18th 2022
1.103
1.026
10.1%
18.5
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
825 lb Thomas Fawcett - Maris Otter Pale Ale Malt825 lb Maris Otter Pale Ale Malt 38 2.65 37.9%
660 lb Bestmalz - BEST Pilsen660 lb BEST Pilsen 37 1.9 30.3%
220 lb Bestmalz - BEST Munich220 lb BEST Munich 37 6.3 10.1%
220 lb Briess - Brewers Oat Flakes / Flaked oats220 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 10.1%
110 lb Thomas Fawcett - Pale Chocolate Malt110 lb Pale Chocolate Malt 32.2 230 5.1%
55 lb Thomas Fawcett - Chocolate Malt55 lb Chocolate Malt 32.2 420 2.5%
55 lb Thomas Fawcett - Roasted Barley55 lb Roasted Barley 31.5 545 2.5%
30 lb Briess - Caramel Malt - 120L30 lb Caramel Malt - 120L 34.5 120 1.4%
2,175 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 oz Warrior40 oz Warrior Hops Pellet 16 Boil 60 min 16.26 55.6%
32 oz Fuggles32 oz Fuggles Hops Pellet 4.5 Boil 20 min 2.22 44.4%
72 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Gypsum Water Agt Mash 5 min.
400 g Calcium Chloride (anhydrous) Water Agt Mash 5 min.
150 ml Phosphoric acid Water Agt Mash 5 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 15046 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 469.95 gal (1879.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 457.95 gal (1831.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 1125.56 gal (4502.25 qt) 951.56 3806.3  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (737.13 g). Reduce mash thickness to 1.35 qt/lb or increase pre-boil volume to 679.44 g.    
Strike water volume at mash thickness of 1.75 qt/lb 951.56 3806.3  
Mash volume with grains 1125.56 4502.3  
Grain absorption losses -271.88 -1087.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 469.95 g | 1879.8 qt) 465 1860  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -2.7 -10.8  
Post boil Volume 465 1860  
Going into fermentor 465 1860  
Total: 737.13 2948.5
Equipment Profile Used: System Default
"Stout Barrel Project" No Profile Selected beer recipe by ateachey92@gmail.com. All Grain, ABV 10.13%, IBU 18.48, SRM 50, Fermentables: (Maris Otter Pale Ale Malt, BEST Pilsen, BEST Munich, Brewers Oat Flakes / Flaked oats, Pale Chocolate Malt, Chocolate Malt, Roasted Barley, Caramel Malt - 120L) Hops: (Warrior, Fuggles) Other: (Gypsum, Calcium Chloride (anhydrous), Phosphoric acid)
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  • Last Updated: 2024-01-30 17:09 UTC