Burnt Belgian Stout - Beer Recipe - Brewer's Friend

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Burnt Belgian Stout

193 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Williams Brewing
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday February 8th 2015
1.058
1.016
5.6%
24.8
39.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 78.3%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.3%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.7%
0.50 lb Burnt Belgian candi syrup0.5 lb Burnt Belgian candi syrup - (late boil kettle addition) 13 400 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Ahtanum1 oz Ahtanum Hops Leaf/Whole 6 Boil 60 min 22.54 66.7%
0.50 oz Ahtanum0.5 oz Ahtanum Hops Leaf/Whole 6 Boil 5 min 2.25 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlflock Other Boil 10 min.
0.50 tsp yeast nutrients Other Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.3 13.2  
Mash volume with grains 4.18 16.7  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 5.33 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Wyeast 1037 Irish Ale Yeast

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  • Last Updated: 2015-02-08 18:26 UTC