SB57-2: Party Guy'l Stout - Beer Recipe - Brewer's Friend

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SB57-2: Party Guy'l Stout

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday April 7th 2023
1.058
1.014
5.7%
0.0
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.15 lb United Kingdom - Golden Promise5.15 lb Golden Promise 37 3 45.1%
1.13 lb Malteurop - 2 Row1.13 lb 2 Row 34.3 2.15 9.9%
0.72 lb American - Special Roast0.72 lb Special Roast 33 50 6.3%
0.17 lb Bestmalz - BEST Special X0.17 lb BEST Special X 34.5 132.5 1.5%
1.13 oz Honey Malt1.13 oz Honey Malt 37 25 0.6%
0.17 lb Aromatic Malt0.17 lb Aromatic Malt 35 20 1.5%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 17.5%
2 lb Crisp Malting - Chevallier Heritage Malt2 lb Chevallier Heritage Malt 36.3 3 17.5%
11.41 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Northfield, MN, United States
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 1.75 qt/lb 4.99 20  
Mash volume with grains 5.91 23.6  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.25 g | 33 qt) 8 32  
Boil off losses -2.25 -9  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.68 38.7
Equipment Profile Used: System Default
 
Notes

This was partigyle style beer that was remashed with some extra grain to make a bigger beer. Served on nitro.

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  • Last Updated: 2023-08-24 02:10 UTC