Spoiled Rotten Irish Stout - Beer Recipe - Brewer's Friend

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Spoiled Rotten Irish Stout

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: igbadwolf
Rating:
5.00 (1 Review)

Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Wednesday June 17th 2015
1.068
1.019
6.4%
33.8
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 64.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.1%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 7.1%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7.1%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 3.6%
8 oz American - Chocolate8 oz Chocolate 29 350 3.6%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Belma15 g Belma Hops Pellet 10.4 Boil 60 min 19.08 41.7%
14 g Belma14 g Belma Hops Pellet 10.4 Boil 25 min 12.38 38.9%
7 g Willamette7 g Willamette Hops Pellet 5.4 Aroma 15 min 2.29 19.4%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt strike temp 178 degrees Infusion -- 156 °F 75 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 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Spoil 24 oz of Guinness Extra Stout by pouring into a bowl and allowing it to set for a period of 7 days to spoil. Then freeze it. On brew day thaw it out, while you are boiling your beer, put it on the stove and heat to 180 - 190 degrees for 20 minutes to pasteurize. Cool it down to 75 degrees and add it to the batch just before you pitch the yeast.

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  • Last Updated: 2017-05-30 19:56 UTC