American Stout - Beer Recipe - Brewer's Friend

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American Stout

305 calories 34.3 g 500 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26.51 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 305 calories (Per 500ml)
Carbs: 34.3 g (Per 500ml)
Created: Saturday February 4th 2023
1.065
1.019
6.1%
62.3
73.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 69.5%
500 g Aromatic Malt500 g Aromatic Malt 35 51.87 6.9%
500 g Belgian - Special B500 g Special B 34 305.39 6.9%
500 g United Kingdom - Crystal 90L500 g Crystal 90L 33 238.67 6.9%
250 g American - Carapils (Dextrine Malt)250 g Carapils (Dextrine Malt) 33 3.31 3.5%
263 g Crisp Malting - Roasted Barley263 g Roasted Barley - (late boil kettle addition) 31.28 1386.16 3.7%
186 g United Kingdom - Extra Dark Crystal 160L186 g Extra Dark Crystal 160L - (late boil kettle addition) 33 425.47 2.6%
7,199 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Pellet 12.5 Boil at 100 °C 60 min 26.02 6.7%
20 g Chinook20 g Chinook Hops Pellet 12.5 Boil at 100 °C 30 min 20 6.7%
60 g Chinook60 g Chinook Hops Pellet 12.5 Whirlpool at 100 °C 0 min 16.31 20%
100 g Centennial100 g Centennial Hops Pellet 9.3 Dry Hop at 22 °C Day 5 33.3%
100 g Simcoe100 g Simcoe Hops Pellet 11.5 Dry Hop at 22 °C Day 5 33.3%
300 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
1 each Servomyces Other Boil 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
22 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 163 g       Temp: 19 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Dublin (Ballymore Eustace supply), Ireland
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
20 L Strike 67 °C 67 °C 60 min
10 L Sparge -- 67 °C --
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 26.3
Mash volume with grains 31
Grain absorption losses -7.2
Remaining sparge water volume 8.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.6 L) 23
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 22.7
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Roasted barley and extra dark crystal were steeped in room temperature water for 3 hours. Liquid was decanted into the boil kettle pre-boil.

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  • Last Updated: 2023-02-26 21:42 UTC