Dry Stout V.4 - Beer Recipe - Brewer's Friend

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Dry Stout V.4

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.2 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Saturday January 23rd 2016
1.044
1.007
4.8%
32.9
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.12 lb Flaked Barley1.12 lb Flaked Barley 32 2.2 9.6%
8.77 lb Rahr Standard 2-Row8.77 lb Rahr Standard 2-Row 37 2 75.2%
1.40 lb Bairds Roasted Barley1.4 lb Bairds Roasted Barley 29 550 12%
0.37 lb Bairds Chocolate Malt0.37 lb Bairds Chocolate Malt 34 475 3.2%
11.66 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.56 oz CTZ0.56 oz CTZ Hops Pellet 17.8 Boil 60 min 32.87 100%
0.56 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.12 oz Gypsum Water Agt Mash --
0.12 oz Sea Salt Water Agt Mash --
0.06 oz CaCl Water Agt Mash --
0.06 oz Calcium Hydroxide Water Agt Mash --
0.05 oz CaCl Water Agt Boil 1 hr.
0.05 oz Calcium Hydroxide Water Agt Boil 1 hr.
0.09 oz Gypsum Water Agt Boil 1 hr.
0.09 oz Sea Salt Water Agt Boil 1 hr.
1 tsp Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Yucaipa 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 11 33 16 14 219
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.08 gal Infusion -- 152 °F 20 min
Vorlauf -- -- 152 °F 20 min
6 gal Fly Sparge -- 168 °F 50 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.08 16.3  
Mash volume with grains 5.01 20.1  
Grain absorption losses -1.46 -5.8  
Remaining sparge water volume (equipment estimates 6.15 g | 24.6 qt) 5.83 23.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.52 g | 34.1 qt) 8.2 32.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 9.91 39.6
Equipment Profile Used: System Default
"Dry Stout V.4" Dry Stout beer recipe by brandonbahula@hotmail.com. All Grain, ABV 4.84%, IBU 32.87, SRM 40, Fermentables: (Flaked Barley, Rahr Standard 2-Row, Bairds Roasted Barley, Bairds Chocolate Malt) Hops: (CTZ) Other: (Gypsum, Sea Salt, CaCl, Calcium Hydroxide, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2016-01-23 15:08 UTC