White Stout #2 3/16/24 - Beer Recipe - Brewer's Friend

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White Stout #2 3/16/24

330 calories 37.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Sean
Calories: 330 calories (Per 12oz)
Carbs: 37.7 g (Per 12oz)
Created: Wednesday March 13th 2024
1.098
1.030
8.9%
36.1
8.7
5.4
58.96
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale $ 2.29 / lb
$ 22.90 		38 3.75 58.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 1.69 / lb
$ 2.54 		33 2.2 8.8%
1.50 lb Flaked Barley1.5 lb Flaked Barley $ 1.99 / lb
$ 2.99 		32 2.2 8.8%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L $ 1.99 / lb
$ 1.99 		35 15 5.9%
1 lb Peated Malt1 lb Peated Malt $ 2.69 / lb
$ 2.69 		38 2.5 5.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) $ 2.59 / lb
$ 2.59 		41 1 5.9%
1 lb Briess - DME Goldpils Vienna1 lb DME Goldpils Vienna $ 6.99 / lb
$ 6.99 		45 6 5.9%
17 lbs / $ 42.68
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Barth-Haas - Polaris0.6 oz Polaris Hops $ 2.99 / oz
$ 1.79 		Lupulin Pellet 20.5 Boil 90 min 34.49 54.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 2.99 / oz
$ 1.50 		Lupulin Pellet 3.3 Boil 10 min 1.57 45.5%
1.10 oz / $ 3.29
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
$ 12.99 / each
$ 12.99
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 12.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Oak Lodge Water Supply
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
Steeping 131 °F 131 °F 30 min
Steeping 131 °F 140 °F 20 min
Steeping 140 °F 150 °F 240 min
Steeping 150 °F 158 °F 240 min
Steeping 158 °F 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.99 20  
Mash volume with grains 6.19 24.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 2.98 11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.97 31.9
Equipment Profile Used: System Default
 
Notes

kept the stepped mash as it worked so well last time

added enzymes which allowed me to reduce the dme

added time to 158 degrees based on new info from expert about not needing any more than 10 min at 168.

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  • Last Updated: 2024-09-03 22:34 UTC