English Stout - Beer Recipe - Brewer's Friend

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English Stout

201 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel T
Calories: 201 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Monday November 28th 2022
1.060
1.020
5.2%
42.6
29.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Crisp Malting - Chevallier Heritage Malt2 lb Chevallier Heritage Malt 36.3 3 29.5%
3 oz United Kingdom - Black Patent3 oz Black Patent 27 525 2.8%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 14.7%
1.60 oz Bestmalz - BEST Roasted Barley1.6 oz BEST Roasted Barley 30 480 1.5%
4 oz Franco-Belges - Kiln Coffee4 oz Kiln Coffee 28 150 3.7%
8 oz Mecca Grade - Opal 448 oz Opal 44 36 45 7.4%
2.50 lb Epiphany Craft Malt - Foundation2.5 lb Foundation 36 3 36.8%
4 oz Epiphany Craft Malt - Olfaction4 oz Olfaction 30 35 3.7%
108.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer10 g Northern Brewer Hops Pellet 8.5 First Wort 0 min 21.88 26.3%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.6 Boil 30 min 14.1 36.8%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.6 Boil 10 min 6.65 36.8%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
0.25 each Campden Tablets Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Infusion 160 °F 152 °F 60 min
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 160 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 4.24 17  
Mash volume with grains 4.79 19.1  
Grain absorption losses -0.85 -3.4  
Remaining sparge water volume (equipment estimates 1.41 g | 5.6 qt) 0.86 3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.1 20.4
Equipment Profile Used: System Default
"English Stout" Irish Extra Stout beer recipe by Daniel T. All Grain, ABV 5.21%, IBU 42.64, SRM 29.4, Fermentables: (Chevallier Heritage Malt, Black Patent, Flaked Rye, BEST Roasted Barley, Kiln Coffee, Opal 44, Foundation, Olfaction) Hops: (Northern Brewer, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Campden Tablets, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2022-11-29 22:47 UTC