And Bob's Your Stout Uncle - Beer Recipe - Brewer's Friend

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And Bob's Your Stout Uncle

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: Wednesday November 18th 2015
1.045
1.011
4.5%
36.9
36.5
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%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 8.3%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.8%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley 29 550 8.3%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 2.8%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Galena0.75 oz Galena Hops Pellet 13.9 Boil 45 min 30.86 100%
0.75 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:
Yes
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 other 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 grain before raising temp Temperature -- 170 °F 20 min
Sparge Sparge -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.5 18  
Mash volume with grains 5.22 20.9  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 3.9 g | 15.6 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
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 a very simple dry stout with a bit more body. It is meant to be rather dry with a low ABV to keep it highly drinkable with a good balance between the roasted and malty flavors. The Dextrine and flaked barley are there primarily for body and balance. There are two types of roasted grains to add a bit more complexity to the roasted flavors.

NOTE: I do a recirculating mash and add the flaked grain on top of an established grain bed to help avoid lautering issues. The roasted grains do not need mashed, only steeped. Wait to add these 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 19:17 UTC