Redeye Stout - Beer Recipe - Brewer's Friend

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Redeye Stout

220 calories 29.7 g 12 oz
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Beer Stats
Method: Extract
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Efficiency: 80% (steeping grains only)
Source: Original
Calories: 220 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created: Thursday January 31st 2013
1.065
1.026
5.2%
35.1
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 59.3%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) 41 1 14.8%
1.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 14.8%
2 oz American - Chocolate2 oz Chocolate 29 350 7.4%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 3.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Nugget0.2 oz Nugget Hops Pellet 7 Boil 60 min 28.18 50%
0.10 oz Willamette0.1 oz Willamette Hops Pellet 4.5 Boil 30 min 6.96 25%
0.10 oz Willamette0.1 oz Willamette Hops Pellet 4.5 Aroma 0 min 25%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz Vanilla extract Flavor Primary 1 hr.
1 oz Dark Bittersweet Baker's Chocolate Flavor Boil 1 min.
12 oz Cold Brew Espresso Other Bottling 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.47 g | 9.9 qt) 1.46 5.8  
Mash volume with grains (equipment estimates 2.47 g | 9.9 qt) 1.49 6  
Grain absorption losses (steeping) -0.05 -0.2  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 1 4  
Going into fermentor 1 4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.46 5.8
Equipment Profile Used: System Default
 
Notes

Step by Step:
Steep the crushed grain at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with hot water. Add the lactose and dried malt extracts and bring to a boil. Add the chocolate at the end of the boil. Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the coffee, carbonate and age for two weeks.

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  • Last Updated: 2013-08-08 21:02 UTC