Experimental Stout - Beer Recipe - Brewer's Friend

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Experimental Stout

203 calories 17.8 g 16 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 69% (brew house)
Hop Utilization: 96%
Calories: 203 calories (Per 16oz)
Carbs: 17.8 g (Per 16oz)
Created: Saturday March 15th 2025
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1.062
1.011
6.7%
29.4
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rahr - Pale Ale6 lb Pale Ale 36.34 3.5 42.1%
4 lb Rahr - Standard 2-Row4 lb Standard 2-Row 36.8 1.8 28.1%
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 7%
8 oz Simpsons - Crystal Medium8 oz Crystal Medium 33 65.01 3.5%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 3.5%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 5.3%
8 oz Briess - Midnight Wheat Malt8 oz Midnight Wheat Malt 25 550 3.5%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Columbus28 g Columbus Hops Pellet 12.7 Boil 30 min 29.43 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each 1045-1065 dark malty accumash Water Agt Mash 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 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
4.97 gal Strike 166 °F 152 °F 60 min
4 gal Sparge 63 °F 63 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 63 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.36 17.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.54 g | 30.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.33 37.3
Equipment Profile Used: System Default
 
Notes

15.8 brix OG.

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  • Last Updated: 2025-03-16 01:38 UTC