Stout - Beer Recipe - Brewer's Friend

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Stout

227 calories 20.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday April 11th 2016
1.069
1.013
7.3%
57.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 49.2%
0.63 lb United Kingdom - Munich0.625 lb Munich 37 6 10.2%
0.38 lb Flaked Oats0.375 lb Flaked Oats 33 2.2 6.1%
0.60 lb United Kingdom - Pale Chocolate0.6 lb Pale Chocolate 33 207 9.8%
0.56 lb American - Chocolate0.5625 lb Chocolate 29 350 9.2%
0.38 lb American - Caramel / Crystal 120L0.375 lb Caramel / Crystal 120L 33 120 6.1%
0.56 lb American - Dark Chocolate0.5625 lb Dark Chocolate 29 420 9.2%
6.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.36 oz Summit0.36 oz Summit Hops Pellet 18.5 Boil 40 min 57.69 100%
0.36 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
0.69 grams Gypsum
0.74 grams CaCl2
0.69 grams Epson
0.14 grams Canning Salt
0.41 grams Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.53 g | 18.1 qt) 4.01 16.1  
Mash volume with grains (equipment estimates 5.01 g | 20.1 qt) 4.5 18  
Grain absorption losses -0.76 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.51 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 2 8  
Volume into fermentor 2 8  
Total: 4.01 16.1
Equipment Profile Used: System Default
 
Notes

Dry Yeast has on average (Fermentis US-05) ~150 Billion Cells per 11.5 gram packet. Counts range from 150-220 billion. Number on package (>60 billion) is a guarantee.

Hit Mash pH of 5.53 @ 10 minutes

Pre Mash Water Volume = 2.75 gallons
Post Mash Wort Volume = 2.55 gallons

Post Mash Gravity = 1.049

Post Mash pH = 5.46

Mashed 4.375 lbs grain
Cold steeped chocolates (pale & regular 20 hours, Dark 7 hours)

Got 0.6 gallons chocolate wort
Total wort collected = 3.15 gallons

Post Boil Volume = 2.35 gallons
Post Boil Refractometer = 1.068

Post Chill Volume = 2.25 gallons
Post Chill Hydrometer = 1.069

Pitched warm at 79 deg
5 grams of S-04
4 grams of s-05

Fermenting both at 65

next time shoot for more beer, whirlpool, let settle, and skim the top

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  • Last Updated: 2016-04-13 05:09 UTC