Stout Trousers
145 calories
15 g
12 oz
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
7 lb |
British Pale Malt (Maris Otter)7 lb British Pale Malt (Maris Otter) |
|
37 |
3 |
73.7% |
0.25 lb |
Briess Chocolate Malt0.25 lb Briess Chocolate Malt |
|
32 |
350 |
2.6% |
0.75 lb |
Dark Roasted Barley0.75 lb Dark Roasted Barley |
|
28 |
350 |
7.9% |
1.50 lb |
Flaked Barley1.5 lb Flaked Barley |
|
2.66 |
3 |
15.8% |
9.50 lbs / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
2 oz |
US Willamette2 oz US Willamette Hops |
|
Leaf/Whole |
6 |
Boil
|
60 min |
|
100% |
2 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
2 oz |
US Willamette (Leaf/Whole) 1.9999999954251 oz US Willamette (Leaf/Whole) Hops |
|
|
100% |
2 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
0 lb |
Calcium Carbonate
|
|
Other |
Boil |
1 hr. |
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
3.25 gal |
Conversion/Saccharification Rest (153°F) |
Infusion |
-- |
152 °F |
60 min |
|
Mash Out (170°F) |
Infusion |
-- |
170 °F |
20 min |
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.75 qt/lb
|
4.16 |
16.6
|
Mash volume with grains
|
4.92 |
19.7
|
Grain absorption losses
|
-1.19 |
-4.8
|
Remaining sparge water volume (equipment estimates 3.86 g | 15.4 qt)
|
3.78 |
15.1
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 6.58 g | 26.3 qt)
|
6.5 |
26
|
Boil off losses
|
-1.5 |
-6
|
Hops absorption losses (first wort, boil, aroma)
|
-0.08 |
-0.3
|
Post boil Volume
|
5 |
20
|
Going into fermentor
|
5 |
20
|
Total:
|
7.94
|
31.8
|
Equipment Profile Used: |
System Default |
"Stout Trousers" Dry Stout beer recipe by buzzerj. All Grain, ABV 4.3%, IBU 48.01, SRM 28.86, Fermentables: (British Pale Malt (Maris Otter), Briess Chocolate Malt, Dark Roasted Barley, Flaked Barley) Hops: (US Willamette) Other: (Calcium Carbonate)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2013-01-20 16:55 UTC