Double D Stout - Beer Recipe - Brewer's Friend

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Double D Stout

225 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Charlie
Calories: 225 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Saturday August 23rd 2014
1.067
1.022
5.9%
24.7
45.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale Ale16 lb Pale Ale 37 3.5 59.3%
3 lb American - Caramel / Crystal 120L3 lb Caramel / Crystal 120L 33 120 11.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.7%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 7.4%
2 lb United Kingdom - Pale Chocolate2 lb Pale Chocolate 33 207 7.4%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 7.4%
1 lb German - Carafa I1 lb Carafa I 32 340 3.7%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 45 min 13.62 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 5.7 20%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Aroma 10 min 5.38 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz irish moss Fining Boil 15 min.
1 each whilfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 558 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Temperature -- 154 °F 60 min
9.5 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.69 gal (54.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.69 gal (6.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.94 gal (51.75 qt). Suggest reducing strike water volume to 10 gal (40 qt) and adding 0.94 gal (3.75 qt) sparge/top-off. 10.94 43.8  
Strike water volume at mash thickness of 1.75 qt/lb 10.94 43.8  
Mash volume with grains 12.94 51.8  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 5.97 g | 23.9 qt) 6.28 25.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 13.69 g | 54.8 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.22 68.9
Equipment Profile Used: System Default
 
Notes

add lactose at flame out



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  • Last Updated: 2017-04-28 00:51 UTC