Worldwide Stout Clone - Beer Recipe - Brewer's Friend

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Worldwide Stout Clone

736 calories 121.9 g 12 qt
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.172 (recipe based estimate)
Post Boil Gravity: 1.207 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 736 calories (Per 12qt)
Carbs: 121.9 g (Per 12qt)
Created: Friday November 25th 2022
1.207
1.118
16.8%
136.9
37.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Viking - Rye Malt1 lb Rye Malt 38 3.2 1.6%
1 lb Viking - Roasted Barley1 lb Roasted Barley 32.7 340 1.6%
2 lb Gladfield - Flaked Barley (harraway's)2 lb Flaked Barley (harraway's) 33.1 1.68 3.1%
1 lb Belgian - Special B1 lb Special B 34 115 1.6%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 1.6%
25 lb Briess - Pale Ale Malt 2-Row25 lb Pale Ale Malt 2-Row 36.8 3.5 39.1%
8 lb Belgian Candi Sugar - Amber/Brown (60L)8 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 12.5%
25 lb Maltodextrin25 lb Maltodextrin 39 0 39.1%
64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Columbus8 oz Columbus Hops Leaf/Whole 15 Boil 60 min 68.44 50%
8 oz Magnum8 oz Magnum Hops Leaf/Whole 15 Boil 60 min 68.44 50%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz treacle Flavor Boil 1 hr.
 
Yeast
Imperial Yeast - A01 House
Amount:
5.24 Ounces
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 599 B cells required
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 599 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 Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.62 gal Sparge 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.1 gal (48.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.1 gal (0.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 1.92 g | 7.7 qt) 1.82 7.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.68 10.7  
Pre boil volume (equipment estimates 12.1 g | 48.4 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 13.45 53.8
Equipment Profile Used: System Default
 
Notes

This is a huge beer! Two distinct fermentations were used. First on the all grain BOM and the WLP013 yeast, with starter. Let first ferment go to approx 75% completion. Then, added A01 Imperial Yeast with 2lb dextrose. 2lb dextrose added daily for 10 days.

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  • Last Updated: 2023-11-09 04:09 UTC