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test belgian stout

207 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Tuesday August 11th 2015
1.062
1.019
5.6%
35.2
32.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Munich - Light 10L12 lb Munich - Light 10L 33 10 77.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.5%
1 lb American - Chocolate1 lb Chocolate 29 350 6.5%
0.50 lb American - Smoked Malt0.5 lb Smoked Malt 37 5 3.2%
0.90 lb Pumpkin (Canned)0.9 lb Pumpkin (Canned) 8 10 5.8%
15.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Galena0.75 oz Galena Hops Pellet 13 Boil 60 min 35.19 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 10 min.
3 tsp Pumpkin Pie Spice Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.78 23.1  
Mash volume with grains 7.01 28  
Grain absorption losses -1.93 -7.7  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 3.9 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.68 38.7
Equipment Profile Used: System Default
 
Notes

planning to split batch to use 1/2 Nottingham yeast and 1/2 T-58 yeast.

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  • Public: Yup, Shared
  • Last Updated: 2015-08-12 23:48 UTC