Stout Double Batch - Belgian Half - Beer Recipe - Brewer's Friend

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Stout Double Batch - Belgian Half

231 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday May 2nd 2016
1.070
1.014
7.4%
44.8
47.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb United Kingdom - Maris Otter Pale25 lb Maris Otter Pale 38 3.75 78.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6.3%
2 lb American - Chocolate2 lb Chocolate 29 350 6.3%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 4.7%
0.75 lb American - Black Malt0.75 lb Black Malt 28 500 2.3%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 2.3%
32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 42.52 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 2 min 1.16 33.3%
2 oz Crystal2 oz Crystal Hops Pellet 4.3 Boil 2 min 1.1 33.3%
6 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.81 gal (75.24 qt). Suggest reducing initial strike volume to 9.44 gal (37.76 qt) and adding 6.81 gal (27.24 qt) sparge/top-off. 16.25 65  
Strike water volume (equipment estimates 16.98 g | 67.9 qt) 16.25 65  
Mash volume with grains (equipment estimates 19.54 g | 78.1 qt) 18.81 75.2  
Grain absorption losses -4 -16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 16.25 65
Equipment Profile Used: System Default
 
Notes

Add baking soda to get PH to 5.4 or so.

Split batch American Porter and Belgian Stout with Brett.

Cut down on dark roasted grains because read Yacobson's interview that they get astringent with brett. Used carafa II and just a touch of special B.

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  • Last Updated: 2016-05-03 17:59 UTC