Stooooot - Beer Recipe - Brewer's Friend

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Stooooot

181 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 37.9 liters (fermentor volume)
Pre Boil Size: 45.4 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark n Jeff
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Saturday November 14th 2015
1.059
1.014
5.9%
39.5
25.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.05 kg United Kingdom - Maris Otter Pale9.05 kg Maris Otter Pale 38 3.75 89.4%
113 g United Kingdom - Chocolate113 g Chocolate 34 425 1.1%
170 g American - Caramel / Crystal 75L170 g Caramel / Crystal 75L 33 75 1.7%
624 g American - Roasted Barley624 g Roasted Barley 33 300 6.2%
170 g American - Victory170 g Victory 34 28 1.7%
10,127 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.50 g Chinook42.5 g Chinook Hops Pellet 13 Boil 60 min 37.37 50%
14 g Willamette14 g Willamette Hops Pellet 4.5 Boil 15 min 2.11 16.5%
28.50 g Willamette28.5 g Willamette Hops Pellet 4.5 Boil 0 min 33.5%
85 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 31.4
Mash volume with grains 38.1
Grain absorption losses -10.1
Remaining sparge water volume (equipment estimates 23.7 L) 25
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44 L) 45.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 37.9
Going into fermentor 37.9
Total: 56.4  
Equipment Profile Used: System Default
"Stooooot" Dry Stout beer recipe by Mark n Jeff. All Grain, ABV 5.88%, IBU 39.49, SRM 25.62, Fermentables: (Maris Otter Pale, Chocolate, Caramel / Crystal 75L, Roasted Barley, Victory) Hops: (Chinook, Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2016-10-11 13:53 UTC