To Make A Long Story Short, I Became an Editor - Beer Recipe - Brewer's Friend

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To Make A Long Story Short, I Became an Editor

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Tuesday March 26th 2024
1.062
1.015
6.2%
33.0
38.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb United Kingdom - Golden Promise8.75 lb Golden Promise 37 3 76.1%
16 oz Crisp Malting - Crystal 60L16 oz Crystal 60L 33.1 60 8.7%
20 oz Crisp Malting - Pale Chocolate20 oz Pale Chocolate 32.7 220 10.9%
5 oz Simpsons - Chocolate Malt5 oz Chocolate Malt - (late mash tun addition) 31.7 444 2.7%
3 oz Briess - Midnight Wheat Malt3 oz Midnight Wheat Malt - (late boil kettle addition) 25 550 1.6%
184 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Cascade 24 g Cascade Hops Pellet 8.2 Boil 60 min 24.34 35.3%
16 g Tettnanger16 g Tettnanger Hops Pellet 3.6 Boil 15 min 3.53 23.5%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5.49 Boil 7 min 5.11 41.2%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc tablet Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Gypsum 2g
Epsom 1g
Calc Cl 3g
Chalk Ca Carbon 5g
Baking S 4g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 165 °F 152 °F 60 min
1 gal Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.36 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 3.91 15.6  
Mash volume with grains (equipment estimates 4.58 g | 18.3 qt) 4.83 19.3  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.37 g | 17.5 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Top off amount 0.25 1  
Going into fermentor 5.25 21  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

3/30/24 for NHC
+Pre boil volume 5.25 gallons (.25 gallons short)
+Pre boil gravity 1.051
+Added Simpson's Choc 444L with 15 minutes left in mash
+Post Chill volume is about 2" under volume markers
+Original Gravity 1.064
+Final Volume in kettle was about 4.5 gallons
+Since I believe that the bottling volume will be 3.9 gallons, I will go with 3.1 oz. by weight for priming sugar.
FG 1.016
Bottled 4/23/24

6/20/24 NHC Final
Added Briess Midnight wheat to Kettle (boil) for color.
Kept Cascade for First addition because I have a lot of it.
Replace cascade for last addition with EKG
Started as American Porter but was initially entered in NHC as irish X Stout.
Original recipe got NHC Silver Ribbon for Irish X Stout.
Pre-boil volume 5.75 gal
Pre-boil Gravity 1.048
Post chill volume 5.1 gallons
FG 1.054

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  • Last Updated: 2024-06-20 23:23 UTC