Ulysses Extra Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Ulysses Extra Stout

185 calories 18.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday January 29th 2025
1.056
1.013
5.7%
31.7
24.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.10 lb Bairds - Maris Otter Pale Ale9.1 lb Maris Otter Pale Ale 37.5 2.5 80.2%
12 oz Dingemans - Chocolate Rye12 oz Chocolate Rye 30 115 6.6%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 4.4%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 4.4%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 4.4%
181.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 31.74 100%
1 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
6.8 gal Infusion -- 152 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.26 17  
Mash volume with grains 5.16 20.7  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 0.41 1.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.67 18.7
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 75 minutes.

Recirculate until the runnings are free of particles, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding hops at the start of the boil.

After the boil, chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 65°F (18°C) for 7 days, or until fermentation is complete and gravity has stabilized, then allow a free-rise to ambient temperature for 2–3 more days.

Crash, package, and carbonate to about 2 volumes of CO2.

Mash pH of about 5.5–5.6 if possible;

Last Updated and Sharing
 
48
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-02-01 04:12 UTC