1 Gal Castle Belgian Stout - Beer Recipe - Brewer's Friend

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1 Gal Castle Belgian Stout

241 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Stout
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.03 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 241 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Sunday February 4th 2024
1.072
1.021
7.0%
25.4
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.72 lb Castle Malting - Chateau Pilsen Malt2.72 lb Chateau Pilsen Malt 37 2 80%
0.22 lb Castle Malting - Château Cara Gold0.22 lb Château Cara Gold 34 45 6%
0.33 lb Castle Malting - Château Chocolat0.33 lb Château Chocolat 38 488.1 10%
0.07 lb Castle Malting - Château Black0.07 lb Château Black 34 488 2%
0.04 lb Castle Malting - Château Special Belgium0.04 lb Château Special Belgium 34 115 1%
3.38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g Saaz12.5 g Saaz Hops Pellet 3.5 Boil 50 min 18.39 50%
12.50 g Saaz12.5 g Saaz Hops Pellet 3.5 Boil 10 min 7.01 50%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Water Agt Mash 10 min.
0.50 g Yeast Nutrient Other Mash 10 min.
2.30 g Chalk Water Agt Mash 1 hr.
0.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
0.40 g Gypsum Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
0.56 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale S-33
Amount:
4 Grams
Cost:
Attenuation (avg):
68.72%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Brussels, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 11 18 41 70 305
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.27 gal Strike 163 °F 152 °F 45 min
Temperature 145 °F 161 °F 20 min
Temperature 161 °F 172 °F 5 min
1.18 gal Fly Sparge 172 °F 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.27 5.1  
Mash volume with grains 1.54 6.2  
Grain absorption losses -0.42 -1.7  
Remaining sparge water volume (equipment estimates 2.94 g | 11.8 qt) 1.44 5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 2.03 8.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.4 5.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.4 g | 5.6 qt) 1.25 5  
Total: 2.7 10.8
Equipment Profile Used: System Default
 
Notes

Pitch and ferment 2 days at 16°C (60.8°F), then increase to 20°C (68° F). When fermentation is complete, reduce temperature to 8° C (46.4° F) for one day, then rack off yeast. Lager at/near freezing for five days, then package.
To boost yeast character, ferment at 20° C, then increase to 22°C after two days.
Malt Substitutions: Pilsner: Dingemann's / Weyermann
Cara Gold: CaraMunich II
Chocolat: Carafa I
Black: Carafa III
Special: Special B/Cararoma

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  • Last Updated: 2024-02-05 15:11 UTC