Ian's Christmas Stout - Beer Recipe - Brewer's Friend

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Ian's Christmas Stout

265 calories 30 g 0.440 L
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.02 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 265 calories (Per 0.440L)
Carbs: 30 g (Per 0.440L)
Created: Wednesday April 2nd 2025
1.064
1.019
6.0%
22.0
98.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.60 kg Weyermann - Munich Type I1.6 kg Munich Type I 38 14.51 30%
1.60 kg Weyermann - Vienna Malt1.6 kg Vienna Malt 37 7.84 30%
330 g Simpsons - Oat Malt330 g Oat Malt 28 3.84 6.2%
310 g Simpsons - Brown Malt310 g Brown Malt 32 499.99 5.8%
260 g Flaked Oats260 g Flaked Oats 33 4.37 4.9%
250 g Simpsons - Roasted Barley250 g Roasted Barley 28.52 1599.64 4.7%
240 g Weyermann - Carafa Special Type III240 g Carafa Special Type III 29.9 1399.5 4.5%
150 g Castle Malting - Chateau Abbey Malt150 g Chateau Abbey Malt 35.8 43.87 2.8%
130 g Weyermann - Carafa Special Type II130 g Carafa Special Type II 29.9 1132.64 2.4%
200 g Weyermann - Pale Wheat200 g Pale Wheat 36 3.84 3.7%
270 g Lactose (Milk Sugar)270 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 5.1%
5,340 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Warrior12 g Warrior Hops Pellet 13.6 Boil 60 min 21.96 100%
12 g / R 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 111.8 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
RO Water
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
16 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 70 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
11 L Add Sparge Water until pre boil volume achieved Sparge 78 °C 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.5
Mash volume with grains 21.9
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 12 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.6 L) 23
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 29  
Equipment Profile Used: System Default
"Ian's Christmas Stout" American Stout beer recipe by Brewer #335460. All Grain, ABV 6.01%, IBU 21.96, SRM 98.5, Fermentables: (Munich Type I, Vienna Malt, Oat Malt, Brown Malt, Flaked Oats, Roasted Barley, Carafa Special Type III, Chateau Abbey Malt, Carafa Special Type II, Pale Wheat, Lactose (Milk Sugar)) Hops: (Warrior)
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  • Last Updated: 2025-04-02 13:14 UTC