Soco mad tropical stout - Beer Recipe - Brewer's Friend

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Soco mad tropical stout

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Soco
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Saturday April 29th 2023
1.066
1.018
6.3%
57.3
31.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale 37 3.5 78.6%
12 oz American - Chocolate12 oz Chocolate 29 350 5.4%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 5.4%
4 oz Belgian - Special B4 oz Special B 34 115 1.8%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.8%
1 lb Rice Syrup Solids1 lb Rice Syrup Solids - (late boil kettle addition) 37 1 7.1%
224 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Pacific Jade1 oz Pacific Jade Hops Pellet 13 Boil 60 min 45.78 62.5%
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Boil 15 min 11.53 37.5%
1.60 oz / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.3 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Primo shell tax 71
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 1 3 3 1 28
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 160 °F 152 °F 60 min
3 gal Fly Sparge 170 °F -- 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.48 g | 21.9 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.48 g | 33.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Community cultures London jack yeast used.
Longer boil time helps with malt flavor

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-04-29 13:30 UTC