Brunch Stout - Beer Recipe - Brewer's Friend

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Brunch Stout

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NB
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Wednesday September 16th 2015
1.062
1.016
6.0%
71.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 21.6%
1.13 lb United Kingdom - Roasted Barley1.125 lb Roasted Barley 29 550 8.1%
1 lb United Kingdom - Crystal 90L1 lb Crystal 90L 33 90 7.2%
0.40 lb Belgian - Chocolate0.4 lb Chocolate 30 340 2.9%
0.35 lb United Kingdom - Coffee Malt0.35 lb Coffee Malt 36 150 2.5%
1 lb Candi Syrup - Belgian Candi Syrup - Dark1 lb Belgian Candi Syrup - Dark - (late boil kettle addition) 32 80 7.2%
7 lb Ireland Stout Malt7 lb Ireland Stout Malt 37 2 50.5%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Nugget1.5 oz Nugget Hops Pellet 14 Boil 60 min 71.93 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz ground coffee Spice Other --
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 414 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt 15.00 Quarts @ 164.9 (F) Infusion -- 154 °F 60 min
6.5 qt 6.5 Quarts @ boiling Infusion -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.63 22.5  
Mash volume with grains 6.66 26.7  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 3.44 g | 13.8 qt) 3.23 12.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 8.86 35.4
Equipment Profile Used: System Default
"Brunch Stout" Foreign Extra Stout beer recipe by NB. All Grain, ABV 6.04%, IBU 71.93, SRM 50, Fermentables: (Golden Promise, Roasted Barley, Crystal 90L, Chocolate, Coffee Malt, Belgian Candi Syrup - Dark, Ireland Stout Malt) Hops: (Nugget) Other: (ground coffee)
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  • Last Updated: 2015-09-28 04:16 UTC