Nice & Smooth Stout - Beer Recipe - Brewer's Friend

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Nice & Smooth Stout

176 calories 19.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.83 gallons
Post Boil Size: 2.81 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Herm_brews
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday April 27th 2024
1.053
1.015
5.1%
43.2
36.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Rahr - Pale Ale3 lb Pale Ale 36.34 3.5 60%
10 oz Weyermann - Munich Type II (Dark)10 oz Munich Type II (Dark) 37 10 12.5%
8 oz Briess - Caramel Malt - 120L8 oz Caramel Malt - 120L 34.5 120 10%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 7.5%
4 oz Briess - Chocolate4 oz Chocolate 25 350 5%
4 oz Weyermann - Chocolate Wheat4 oz Chocolate Wheat 34.8 415 5%
80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g BSG - Warrior7 g Warrior Hops Pellet 16.5 Boil 60 min 34.22 41.2%
10 g Centennial10 g Centennial Hops Pellet 8.4 Boil 10 min 9.02 58.8%
17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 hr.
4.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3.75 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
100 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.23 gal Strike 157 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.9 g | 19.6 qt) 4.71 18.8  
Mash volume with grains (equipment estimates 5.3 g | 21.2 qt) 5.11 20.4  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.83 15.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.81 11.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.81 g | 11.2 qt) 2.5 10  
Total: 4.71 18.8
Equipment Profile Used: System Default
 
Notes

This recipe loosely derived from tips on “How to Make Your Best Oatmeal Stout” found on beerandbrewing.com
Thanks to @trialben for recommending water profile and pH, and @joshhughes for suggesting US-05

For the second batch of this beer, switched base grain from Golden Promise to Rahr Pale Ale Malt. Also updated source water from RO to Eugene city water. Yeast changed to US-05.

For version 3, switched hops amount for bittering charge, and switched out Cascade for Chinook in aroma/flavor addition. Also using a new yeast, Wyeast 1332 Northwest Ale.

This latest iteration keeps the grain bill from v2 and v3, and will use whatever bittering and aroma hops that are at hand to achieve 45+/- IBU’s at 3:1
Since a very fresh slurry of Wyeast 1056 is available, it will be put to use.
Intend to bottle this beer.

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  • Last Updated: 2024-04-28 18:21 UTC