Sour Stout - Beer Recipe - Brewer's Friend

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Sour Stout

209 calories 21.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Thursday October 1st 2015
1.063
1.016
6.2%
21.3
43.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Black Malt1.5 lb Black Malt 28 500 5.5%
1.50 lb American - Dark Chocolate1.5 lb Dark Chocolate 29 420 5.5%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 4.5%
1.25 lb American - Caramel / Crystal 80L1.25 lb Caramel / Crystal 80L 33 80 4.5%
22 lb United Kingdom - Maris Otter Pale22 lb Maris Otter Pale 38 3.75 80%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 18.9 Boil 60 min 21.3 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 qt Tart Cherry Juice Flavor Secondary --
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
t-58
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.53 gal (54.11 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.53 gal (6.11 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.39 gal (77.55 qt). Suggest reducing initial water volume to 9.8 gal (39.2 qt) and adding 7.39 gal (29.55 qt) sparge/top-off. 17.19 68.8  
Total strike volume 17.19 68.8  
Mash volume with grains 19.39 77.6  
Grain absorption losses -3.44 -13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.53 g | 54.1 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 11.97 g | 47.9 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.19 68.8
Equipment Profile Used: System Default
 
Notes

Based on Jamil's Black Forest Cherry Chocolate Stout.

Add t-58 after 3 days of fermentation.

Add cherry juice 2 weeks before bottling/kegging.

Ready in 6-12 months. Will continue to improve for 2+ years.

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  • Last Updated: 2015-10-01 18:27 UTC