mole stout mk.2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

mole stout mk.2

239 calories 23.9 g 14 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 20.5 gallons (fermentor volume)
Pre Boil Size: 22.89 gallons
Post Boil Size: 21.29 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 86%
Calories: 239 calories (Per 14oz)
Carbs: 23.9 g (Per 14oz)
Created: Monday May 13th 2024
1.072
1.017
7.2%
34.5
37.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
42 lb Castle Malting - Château Pale Ale42 lb Château Pale Ale 38 3.4 76.4%
3 lb Bestmalz - BEST Caramel Aromatic3 lb BEST Caramel Aromatic 34.5 19 5.5%
3 lb Castle Malting - Château Chocolat3 lb Château Chocolat 38 488.1 5.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 3.6%
4 lb Castle Malting - Château Biscuit4 lb Château Biscuit 35 17 7.3%
1 lb Castle Malting - Château Black1 lb Château Black 34 488 1.8%
55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Artisan - Magnum3.5 oz Magnum Hops Pellet 9.9 Boil 60 min 23.69 33.3%
2 oz Artisan - Fuggle (US)2 oz Fuggle (US) Hops Pellet 4.1 Boil 30 min 4.31 19%
1 oz Artisan - Kent Goldings1 oz Kent Goldings Hops Pellet 3.3 Boil 30 min 1.73 9.5%
1 oz Artisan - Fuggle (US)1 oz Fuggle (US) Hops Pellet 4.1 Boil 10 min 1.02 9.5%
1 oz Artisan - Kent Goldings1 oz Kent Goldings Hops Pellet 5.1 Whirlpool 0 min 0.93 9.5%
2 oz Barth-Haas - Hallertauer Tradition2 oz Hallertauer Tradition Hops Pellet 5.6 Boil 10 min 2.78 19%
10.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
16.83 ml Phosphoric acid Water Agt Mash 1 hr.
7.54 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
18 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 476 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.88 gal Strike 162 °F 152 °F 60 min
9.39 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.39 gal (89.58 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.39 gal (41.58 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 25.03 gal (100.1 qt). Suggest reducing strike water volume to 7.6 gal (30.4 qt) and adding 13.03 gal (52.1 qt) sparge/top-off. 20.63 82.5  
Strike water volume at mash thickness of 1.5 qt/lb 20.63 82.5  
Mash volume with grains 25.03 100.1  
Grain absorption losses -6.88 -27.5  
Remaining sparge water volume (equipment estimates 8.89 g | 35.6 qt) 9.39 37.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.39 g | 89.6 qt) 22.89 91.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.36 -1.4  
Post boil Volume (equipment estimates 20.54 g | 82.2 qt) 21.29 85.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.25 g | 85 qt) 20.5 82  
Total: 30.02 120.1
Equipment Profile Used: System Default
"mole stout mk.2" American Stout beer recipe by Brewman Martin. All Grain, ABV 7.22%, IBU 34.46, SRM 37.15, Fermentables: (Château Pale Ale, BEST Caramel Aromatic, Château Chocolat, Flaked Oats, Château Biscuit, Château Black) Hops: (Magnum, Fuggle (US), Kent Goldings, Hallertauer Tradition) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
Last Updated and Sharing
 
199
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-05-15 19:08 UTC