Provincia Stout - Beer Recipe - Brewer's Friend

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Provincia Stout

226 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Source: NRBC
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Monday August 1st 2016
1.068
1.018
6.5%
53.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale 37 3.5 78.6%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 7.1%
1 lb American - Black Barley1 lb Black Barley 27 530 7.1%
1 lb American - Smoked Malt1 lb Smoked Malt 37 5 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 90 min 53.83 100%
1 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal sacc rest Infusion -- 150 °F 60 min
2.5 gal HLT ~-3,25gal Sparge -- 170 °F 20 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 4.9 19.6  
Mash volume with grains 6.02 24.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 4.1 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Grind black barley with coffee grinder into a coarse powder ("french press" setting on coffee grinder). Cold press black barley with ~1 quart of lukewarm water. Allow to sit for 24 hours. Add at the beginning of the boil.

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  • Last Updated: 2016-08-01 21:05 UTC