Cry it Out Stout #1 - Beer Recipe - Brewer's Friend

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Cry it Out Stout #1

189 calories 21.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rasmus Jorgensen
Calories: 189 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Tuesday March 17th 2015
1.061
1.018
5.6%
30.1
31.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 3.75 58.5%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 2.2 18.5%
0.20 kg United Kingdom - Crystal 30L0.2 kg Crystal 30L 34 30 3.1%
0.20 kg United Kingdom - Crystal 70L0.2 kg Crystal 70L 34 70 3.1%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 7.7%
0.30 kg United Kingdom - Brown0.3 kg Brown 32 65 4.6%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 4.6%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 30.07 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Boil 10 min.
1 tsp Yeast nutrients Other Boil 5 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 9 11 33 84 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 32.5
Mash volume with grains 36.8
Grain absorption losses -6.5
Remaining sparge water volume 0.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.2 L) 24
Estimated amount in fermentor 24
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Strike water volume=25L+5L sparge water. Mix tap water and RO water in 20:80 ratio (6L/24L). Add 3 grams of calcium sulfate, 2 grams of liquid calcium chloride, 1 gram of Epsom salt, and 1.5ml lactic acid. Mash ph estimated to 5.42. Chill boiled wort to 18C. Add yeast starter. Ferment at 20C.

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  • Last Updated: 2018-11-22 12:59 UTC