Session Stout
124 calories
11.8 g
12 oz
Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
1 lb |
Flaked Barley1 lb Flaked Barley |
|
30 |
3 |
15.4% |
|
4.50 lb |
2 row4.5 lb 2 row |
|
37 |
2 |
69.2% |
|
0.50 lb |
Barley (Roasted)0.5 lb Barley (Roasted) |
|
35 |
550 |
7.7% |
|
0.50 lb |
Briess Chocolate Malt0.5 lb Briess Chocolate Malt |
|
32 |
350 |
7.7% |
|
6.50 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.75 oz |
Golding (U.S.)1.75 oz Golding (U.S.) Hops |
|
Pellet |
4.5 |
Boil
|
50 min |
|
87.5% |
|
0.25 oz |
Golding (U.S.)0.25 oz Golding (U.S.) Hops |
|
Pellet |
4.5 |
Boil
|
15 min |
|
12.5% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Golding (U.S.) (Pellet) 1.9999999954251 oz Golding (U.S.) (Pellet) Hops |
|
0 |
100% |
|
2 oz
/ $ 0.00
|
Yeast
|
- -
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Med |
|
Optimum Temp:
|
66 - 72 °F |
Starter:
|
No |
|
|
Danstar Nottingham
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Quick Water Requirements
| Water |
Gallons |
Quarts |
|
Strike water volume at mash thickness of 1.75 qt/lb
|
2.84 |
11.4
|
|
Mash volume with grains
|
3.36 |
13.5
|
|
Grain absorption losses
|
-0.81 |
-3.3
|
|
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt)
|
2.72 |
10.9
|
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
|
Pre boil volume (equipment estimates 6.08 g | 24.3 qt)
|
4.5 |
18
|
|
Boil off losses
|
-1.5 |
-6
|
|
Hops absorption losses (first wort, boil, aroma)
|
-0.08 |
-0.3
|
|
Post boil Volume
|
4.5 |
18
|
|
Going into fermentor
|
4.5 |
18
|
|
Total:
|
5.56
|
22.3
|
| Equipment Profile Used: |
System Default |
"Session Stout" Dry Stout beer recipe by Brad Sullivan. All Grain, ABV 3.97%, IBU 34.31, SRM 35.77, Fermentables: (Flaked Barley, 2 row, Barley (Roasted), Briess Chocolate Malt) Hops: (Golding (U.S.))
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2011-10-29 21:33 UTC
