porter-Stout Thing (extract) - Beer Recipe - Brewer's Friend

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porter-Stout Thing (extract)

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Supercoolguy Brewing
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday November 16th 2015
1.059
1.015
5.8%
34.8
39.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 lb Liquid Malt Extract - Light8.6 lb Liquid Malt Extract - Light 35 4 79.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 9.2%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 6.9%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.3%
0.25 lb German - De-Husked Caraf II0.25 lb De-Husked Caraf II 32 418 2.3%
10.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz East Kent Goldings1.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 22.73 51.4%
0.16 oz magnum0.155 oz magnum Hops Pellet 13.2 Boil 60 min 5.31 4.6%
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 5 Boil 15 min 4.83 22%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.94 22%
3.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Wort Chiller Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Surrey 2013 British columbia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt partial massh @ 160 Infusion -- 154 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.98 3.9  
Mash volume with grains 1.16 4.7  
Grain absorption losses -0.28 -1.1  
Remaining sparge water volume (equipment estimates 5.95 g | 23.8 qt) 2.82 11.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.73 2.9  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 3.8 15.2
Equipment Profile Used: System Default
 
Notes

robust porter = 0.66
oatmeal stout = 0.58 (BU:GU)
Fermenting:
This yeast is good at low temperatures, usually about 64/65, and always keep it under 68F otherwise it'll get sure fruity/yeasty/gross. Ferment out and then let clean up for roughly 3,4,5 days then crash cool the beer to drop the yeast and maybe switch to secondary.

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  • Last Updated: 2015-11-16 08:32 UTC