Garner Well-Hopped Stout - Beer Recipe - Brewer's Friend

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Garner Well-Hopped Stout

284 calories 30.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ploof!
Calories: 284 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created: Friday September 4th 2015
1.085
1.023
8.1%
88.2
46.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb American - Pale 2-Row25 lb Pale 2-Row 37 1.8 75.8%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 7.6%
1.25 lb American - Midnight Wheat Malt1.25 lb Midnight Wheat Malt 33 550 3.8%
1.25 lb United Kingdom - Amber1.25 lb Amber 32 27 3.8%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley 29 550 2.3%
0.75 lb German - Melanoidin0.75 lb Melanoidin 37 25 2.3%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 2.3%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 2.3%
33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 First Wort 0 min 13.6 16%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 22.45 16%
1.25 oz Centennial1.25 oz Centennial Hops Pellet 13 Boil 30 min 21.57 20%
1 oz Centennial1 oz Centennial Hops Pellet 13 Boil 15 min 11.14 16%
2 oz Chinook2 oz Chinook Hops Pellet 13 Whirlpool at 195 °F 10 min 19.47 32%
6.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.67 gal (58.7 qt). Suggest reducing strike water volume to 9.42 gal (37.68 qt) and adding 2.67 gal (10.7 qt) sparge/top-off. 12.09 48.4  
Strike water volume at mash thickness of 1.5 qt/lb 12.09 48.4  
Mash volume with grains 14.67 58.7  
Grain absorption losses -4.03 -16.1  
Remaining sparge water volume (equipment estimates 3.87 g | 15.5 qt) 6.13 24.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 11.73 g | 46.9 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 10.08 40.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 10 40  
Total: 18.23 72.9
Equipment Profile Used: System Default
 
Notes

@ the brewery, we'd start ferm @ 64 and let rise naturally to 68. Get rid of the London fruit.

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  • Last Updated: 2015-09-08 14:21 UTC