Watney's Cream Stout Clone - Beer Recipe - Brewer's Friend

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Watney's Cream Stout Clone

232 calories 28.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 85% (ending kettle)
Calories: 232 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Tuesday August 27th 2024
1.069
1.024
5.8%
34.3
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale Ale15 lb Pale Ale 37 3.5 48.4%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 12.9%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 6.5%
1 lb American - Chocolate1 lb Chocolate - (late boil kettle addition) 29 350 3.2%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 6.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6.5%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.5%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 3.2%
1 lb Belgian - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 30 575 3.2%
1 lb Castle Malting - Special B1 lb Special B - (late boil kettle addition) 34 150 3.2%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.30 oz Cascade3.3 oz Cascade Hops Pellet 6.1 First Wort 0 min 30.18 76.7%
1 oz B. C. Goldings1 oz B. C. Goldings Hops Pellet 6.1 Boil 15 min 4.13 23.3%
4.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (anhydrous) Water Agt Mash --
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
9 gal Fly Sparge 154 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.66 gal (58.65 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 2.66 gal (10.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.78 qt). Suggest reducing initial water volume to 9.68 gal (38.72 qt) and adding 1.2 gal (4.78 qt) sparge/top-off. 10.88 43.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.88 43.5  
Mash volume with grains 13.2 52.8  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.5 g | 58 qt) 14 56  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil volume (equipment estimates 12.5 g | 50 qt) 13 52  
Estimated amount in fermentor 13 52  
Total: 17.88 71.5
Equipment Profile Used: System Default
 
Notes

Late addition grains were cold steeped for 24 hours and added during final 5 to 10 minutes of boil.

Added 1/4 tsp of 10% phosphoric acid per 5 gallons of brewing water.

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  • Last Updated: 2024-08-31 14:39 UTC