Peg Leg Stout #3 - Beer Recipe - Brewer's Friend

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Peg Leg Stout #3

253 calories 26 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 253 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Saturday August 1st 2015
1.076
1.019
7.4%
33.1
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 57.1%
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 20%
1 lb Belgian - Munich1 lb Munich 38 6 5.7%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.7%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 5.7%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 2.9%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 2.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 5.5 Boil 40 min 33.13 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Chocolate Milk Flavor Boil 15 min.
2.50 lb Whole Raspberries Flavor Boil 15 min.
1 tsp Vainilla Extract Spice Boil 15 min.
1 tsp Ground Cinnamon Spice Boil 15 min.
4 oz Chocolate Milk Flavor Boil 10 min.
8 oz Brown Sugar Spice Boil 10 min.
0.50 each WhirlFloc Other Boil 10 min.
4 each Spruce Tips Other Boil --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 384 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3/4 cup      
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 gal Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.44 33.8  
Mash volume with grains 9.84 39.4  
Grain absorption losses -2.19 -8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.43 g | 17.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

High Gravity 44 oz. yeast

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-09-02 22:48 UTC