Christmas stout - Beer Recipe - Brewer's Friend

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Christmas stout

235 calories 24.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 235 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Monday November 24th 2014
1.076
1.020
7.3%
47.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Golden Promise2.5 kg Golden Promise 37 3 40%
1 kg Belgian Candi Sugar - Amber/Brown1 kg Belgian Candi Sugar - Amber/Brown 38 60 16%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 9.6%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 8%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 8%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 8%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 4.8%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent 27 525 1.6%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) 41 1 4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Willamette50 g Willamette Hops Pellet 4.5 Boil 60 min 26.85 50%
50 g Willamette50 g Willamette Hops Pellet 4.5 Boil 30 min 20.64 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Mulling spices Spice Boil 10 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Mash 67 dropping to 60 after by 2.5 hours. Infusion -- 67 °C 3 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.3 L) 28.1
Mash volume with grains (equipment estimates 33.6 L) 31.4
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 25.2 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19
Volume into fermentor 19
Total: 28.1  
Equipment Profile Used: System Default
 
Notes

100g black patent cold steeped for 4 hours and added at to the boil. Two ale spicing teabags added 15 mins end of boil.

1kg of candi sugar cooked in 2 liters of boiling wort for 20 minutes until caramelisation, then added back to the boiler.

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  • Last Updated: 2016-04-11 21:41 UTC