Wee Bit Stout - Beer Recipe - Brewer's Friend

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Wee Bit Stout

300 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.16 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Brewtus805
No Chill: 5 minute extended hop boil time
Calories: 300 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Friday March 22nd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Vienna10 lb Vienna 35 4 48%
1 lb Briess - Chocolate1 lb Chocolate 25 350 4.8%
5 lb Peated Malt5 lb Peated Malt 38 2.5 24%
16 oz Molasses16 oz Molasses - (late boil kettle addition) 36 80 4.8%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 4.8%
5 oz American - Blackprinz5 oz Blackprinz 36 500 1.5%
1 lb Briess - Chocolate1 lb Chocolate 25 350 4.8%
1 lb US - Honey1 lb Honey - (late boil kettle addition) 34 0 4.8%
8 oz Viking - Roasted Barley8 oz Roasted Barley 32.7 340 2.4%
20.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16.9 Boil 60 min 27.18 25%
0.50 oz Caliente0.5 oz Caliente Hops Pellet 14.7 Boil 20 min 16.14 25%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Leaf/Whole 12.5 Boil 0 min 7.16 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Mash 55 min.
1 tbsp Gelatin Fining Whirlpool 1 min.
1 each Whirlfloc Fining Whirlpool 1 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
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
6.56 gal BZ - dunk loaded basket Steeping 155 °F 145 °F 40 min
Vorlauf 145 °F 145 °F 10 min
1 gal Fly Sparge 155 °F 145 °F --
Top to 7.16 Top Off -- -- --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.23 32.9  
Mash volume with grains 9.74 38.9  
Grain absorption losses -2.35 -9.4  
Remaining sparge water volume 1.53 6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.16 28.6  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.76 39
Equipment Profile Used: System Default
 
Notes

BLACKSTRAP & HONEY - BOIL
Late addition to boil, 10 min.


STOVE TOP DECOCTION
30 min into Boil take 1 gal. from boil
(use 1 C. for yeast slurry, below)
Boil remainder on stove, reducing to 0.5 gal. (60 oz.)
Return to Boil.

YEAST
Remove 8 oz. of wort, cool to 80 degree F.
Slurry two sachets US-05 (22g) with 8 oz. of cooled wart.
Slurry rests for 30 min., then swirl and pitch into fermenter.

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  • Last Updated: 2024-04-28 02:13 UTC