StPatstout - Beer Recipe - Brewer's Friend

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StPatstout

187 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 34.56 gallons
Post Boil Size: 32.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 98%
Calories: 187 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Wednesday January 29th 2025
1.056
1.018
5.1%
37.4
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Proximity - Pale Malt50 lb Pale Malt 37.5 2 72.5%
8 lb American - Roasted Barley8 lb Roasted Barley 33 300 11.6%
5 lb Weyermann - Carafa III5 lb Carafa III 32 525 7.2%
6 lb Flaked Barley6 lb Flaked Barley 32 2.2 8.7%
69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.25 oz Charles Faram - East Kent Goldings8.25 oz East Kent Goldings Hops Pellet 6.5 Boil 60 min 32.5 71.7%
3.25 oz Yakima Valley Hops - Willamette3.25 oz Willamette Hops Pellet 5 Boil 15 min 4.89 28.3%
11.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.50 g Epsom Salt Water Agt Mash 1 hr.
22.50 g Gypsum Water Agt Mash 1 hr.
3.90 g Salt Water Agt Mash 1 hr.
1.50 g Magnesium Chloride Water Agt Mash 1 hr.
7.50 g Baking Soda Water Agt Mash 1 hr.
2.30 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 549 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
34.5 gal Strike 161 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.68 gal (130.73 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.68 gal (82.73 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 40.02 gal (160.08 qt). Suggest reducing strike water volume to 6.48 gal (25.92 qt) and adding 28.02 gal (112.08 qt) sparge/top-off. 34.5 138  
Strike water volume at mash thickness of 2 qt/lb 34.5 138  
Mash volume with grains 40.02 160.1  
Grain absorption losses -8.63 -34.5  
Remaining sparge water volume (equipment estimates 7.06 g | 28.2 qt) 8.94 35.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 32.68 g | 130.7 qt) 34.56 138.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.43 -1.7  
Post boil Volume (equipment estimates 30 g | 120 qt) 32.25 129  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 32.25 g | 129 qt) 30 120  
Total: 43.44 173.7
Equipment Profile Used: System Default
"StPatstout" Sweet Stout beer recipe by Brewer #435896. All Grain, ABV 5.07%, IBU 37.38, SRM 50, Fermentables: (Pale Malt, Roasted Barley, Carafa III, Flaked Barley) Hops: (East Kent Goldings, Willamette) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Magnesium Chloride, Baking Soda, Lactic acid)
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  • Last Updated: 2025-02-21 19:16 UTC