24th St. Special Stout - Beer Recipe - Brewer's Friend

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24th St. Special Stout

293 calories 33.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Warkentin
Calories: 293 calories (Per 12oz)
Carbs: 33.8 g (Per 12oz)
Created: Saturday February 14th 2015
1.087
1.027
7.8%
25.8
39.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 58.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.9%
3 lb American - CaraBrown3 lb CaraBrown 34 55 17.6%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.5%
0.25 lb American - Blackprinz0.25 lb Blackprinz 36 500 1.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 5.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.3 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 5.88 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 4.63 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each vanilla bean Flavor Secondary --
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 435 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 3.9 oz       CO2 Level: 2.1 Volumes
 
Target Water Profile
sweet stout #1
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 8 75 26 124 99
10 gal
caco3-2 g
nahco3- 3.5g
caso4- 3g
cacl2- 9.8 g
mgso4- 3g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 169 °F 90 min
2 gal Sparge -- 180 °F 10 min
2 gal Sparge -- 180 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5 20  
Mash volume with grains 6.28 25.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.67 38.7
Equipment Profile Used: System Default
 
Notes

Chocaolate (increased to .75 lb for loss of efficiency), Blackprinz, and Roasted Barley is steeped in 2.25 qts water at 155 over the course of the mash and not included in the mash. It is added to boil kettle when the first wort is drained from mash tun. Should result in ~1.5 qts to the boil

yeast starter:
1).75 L 24 hours
2) pitch to 1 L starter for 24 hours

Ending Cell Count: 301 billion cells
Resulting Pitch Rate:0.88M cells / mL / °P

work cited:

http://www.madalchemist.com/archives/mashing-the-perfect-sweet-stout/comment-page-1/

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  • Last Updated: 2015-10-28 02:18 UTC