2018 - 10/22/18 - 1910 Fullers Brown Stout - Beer Recipe - Brewer's Friend

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2018 - 10/22/18 - 1910 Fullers Brown Stout

234 calories 23.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 13.9 °P (recipe based estimate)
Post Boil Gravity: 17.2 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ron Pattinson / Dr. Sherlock
Hop Utilization: 84%
Calories: 234 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Tuesday May 12th 2015
17.2 °P
4.3 °P
7.1%
57.9
30.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 57.6%
1.50 lb American - Pale 6-Row1.5 lb Pale 6-Row 35 1.8 9.6%
1.25 lb Munich Dark 20L1.25 lb Munich Dark 20L 34 20 8%
0.33 lb Flaked Corn0.33 lb Flaked Corn 40 0.5 2.1%
0.80 lb American - Black Malt0.8 lb Black Malt 28 500 5.1%
1.50 lb Brown Sugar1.5 lb Brown Sugar 45 15 9.6%
1 lb Cane Sugar1 lb Cane Sugar 46 0 6.4%
4 oz Molasses4 oz Molasses 36 80 1.6%
15.63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cluster1.25 oz Cluster Hops Pellet 6.5 Boil 90 min 21.81 33.3%
1.25 oz Cluster1.25 oz Cluster Hops Pellet 6.5 Boil 60 min 20.39 33.3%
1.25 oz Cluster1.25 oz Cluster Hops Pellet 6.5 Boil 30 min 15.67 33.3%
3.75 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Arvada Colorado Water - 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.83 19.3  
Mash volume with grains 5.86 23.4  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 4.46 g | 17.9 qt) 4.32 17.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.8  
Pre boil volume (equipment estimates 7.64 g | 30.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

from " The Homebrewers guide to Vintage Beer"

page 62

Alterations and Changes:
Brown Malt is swapped swapped out lbs for bls with Munich 20

Added a lot more 2-row - This would make it more foreign extra

Before Brewing lookup the Invert #3/#4. - at 3 lbs total (1 lbs. at #4 and 2 lbs. at #3). This has been swapped for belgian candy sugar. I made some really shitty invert sugar 3# that might be a bit dark.

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  • Last Updated: 2023-02-14 00:25 UTC