Breakfast (L)Stout 2016 - Beer Recipe - Brewer's Friend

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Breakfast (L)Stout 2016

340 calories 27.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 340 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
Created: Thursday October 29th 2015
1.103
1.016
11.5%
50.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Pearl4.5 lb Pearl 37 2.1 30.4%
17 oz Rolled Oats17 oz Rolled Oats 33 2.2 7.2%
1 lb German - Carafa III1 lb Carafa III 32 535 6.8%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 3.4%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 3.4%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 20.3%
3.25 lb American - White Wheat3.25 lb White Wheat 40 2.8 21.9%
1 lb Maple Syrup1 lb Maple Syrup - (late boil kettle addition) 30 35 6.8%
14.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Apollo1 oz Apollo Hops Pellet 17.7 First Wort 0 min 50.22 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Ovaltine Spice Boil 5 min.
8 oz Cold Brew Coffee Spice Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 647 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Sparge w/ 3 gal 170 water Infusion -- 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.82 g | 27.3 qt) 6.6 26.4  
Mash volume with grains (equipment estimates 7.68 g | 30.7 qt) 7.47 29.9  
Grain absorption losses -1.35 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.21 g | 20.9 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.32 1.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 6.6 26.4
Equipment Profile Used: System Default
"Breakfast (L)Stout 2016" Baltic Porter beer recipe by TysonRoad. BIAB, ABV 11.47%, IBU 50.22, SRM 50, Fermentables: (Pearl, Rolled Oats, Carafa III, Midnight Wheat Malt, Special Roast, Dry Malt Extract - Light, White Wheat, Maple Syrup) Hops: (Apollo) Other: (Ovaltine, Cold Brew Coffee)
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  • Last Updated: 2016-01-18 22:59 UTC