Rogue Shakespeare Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Rogue Shakespeare Stout

193 calories 21 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.106 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Monday January 16th 2023
1.058
1.016
5.6%
40.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.10 lb United Kingdom - Pale 2-Row8.1 lb Pale 2-Row 38 2.5 63.4%
1.35 lb American - Caramel / Crystal 120L1.35 lb Caramel / Crystal 120L 33 120 10.6%
1.35 lb Bairds - Chocolate Malt1.35 lb Chocolate Malt 31 500 10.6%
1.10 lb Flaked Oats1.1 lb Flaked Oats 33 2.2 8.6%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 2.9%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3.9%
12.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.40 oz Cascade2.4 oz Cascade Hops Pellet 7 Boil 60 min 35 61.5%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Whirlpool at 180 °F 30 min 5.29 38.5%
3.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Imperial Yeast - A18 Joystick
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium High
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.79 19.2  
Mash volume with grains 5.81 23.3  
Grain absorption losses -1.6 -6.4  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 0.06 0.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 4.85 19.4
Equipment Profile Used: System Default
 
Notes

Add grain and oats to the mash and mash at 148 for 50 minutes.

Then add rice hulls and raise temp to 172 for mash out.

Boil for 60 mins. Then cool to 180 for a 20 minute whirlpool with a vortex.

Chill to 60 and ferment until FG is 1017. Then let is rest for another 3 days. Carbonate to 2.2 vol CO2.

Last Updated and Sharing
 
256
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-16 19:23 UTC