Classic Styles - Beer Recipe - Brewer's Friend

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Classic Styles

152 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Classic Styles
Calories: 152 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday January 22nd 2015
1.046
1.013
4.3%
40.0
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 lb American - Pale 2-Row1.4 lb Pale 2-Row 37 1.8 70%
6.40 oz Flaked Barley6.4 oz Flaked Barley 32 2.2 20%
3.20 oz American - Black Barley3.2 oz Black Barley 27 530 10%
32 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Kent Goldings10 g Kent Goldings Hops Pellet 5 Boil 60 min 40 100%
10 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
See NOTES Temperature -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.88 3.5  
Mash volume with grains 1.04 4.1  
Grain absorption losses -0.25 -1  
Remaining sparge water volume (equipment estimates 2.14 g | 8.6 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10.1 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2 8
Equipment Profile Used: System Default
 
Notes

Black Roasted Barley (500 °L)

Mash at 120° F (49° C) for 15 minutes, then raise the temperature to 150° F (64° C) for 60 minutes.

Use 8 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). Slowly raise the temperature during the final third of fermentation by 6° F (3° C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55° F (11 to 13° C).

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  • Last Updated: 2015-01-22 21:15 UTC