Schtaut - Beer Recipe - Brewer's Friend

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Schtaut

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brian Rectanus
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday October 29th 2015
1.045
1.011
4.5%
33.6
37.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 77.8%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 11.1%
0.75 lb German - CaraMunich II0.75 lb CaraMunich II 34 46 8.3%
0.25 lb German - Carapils0.25 lb Carapils 35 1.3 2.8%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Crystal2 oz Crystal Hops Leaf/Whole 4.8 Boil 60 min 30.09 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Calcium Chloride Water Agt Mash --
0.50 tsp Yeast Nutrients Other Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 50 0 0
I use RO with salt additions. See extra ingredients.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Infusion -- 153 °F 60 min
Mash Out - Add roasted barley Temperature -- 170 °F 20 min
Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.51 g | 18.1 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

This is an English style stout with a German twist (hence Schtaut). It is meant to be rather dry, but with a good balance between the roasted and malty flavors. The Caramel malt is there primarily for body and balance, not to sweeten.

The roasted barley does not need mashed, only steeped. Wait to add the roasted barley until just before you raise the temperature for the mash out. This helps to reduce astringency and help remove any issues of the roasted grain causing the mash pH to be too low.

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  • Last Updated: 2017-05-16 19:19 UTC