USA Stout 2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

USA Stout 2

219 calories 22.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 75 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Daniel Langmaid
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday October 4th 2016
1.066
1.016
6.6%
58.6
39.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 78.6%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 7.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.6%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.6%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Warrior0.8 oz Warrior Hops Leaf/Whole 16 Boil 60 min 40.77 28.6%
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 10 min 17.78 35.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 35.7%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each clarity-ferm Other Primary --
0.50 tsp yeast nutrient Other Boil 10 min.
1 each whirfloc Other Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 351 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water Black Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 151 °F 75 min
22 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.55 18.2  
Mash volume with grains 5.67 22.7  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 6.2 24.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.73 g | 30.9 qt) 8.75 35  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 10.75 43
Equipment Profile Used: System Default
 
Notes

Brewed 11/4/16. Strike was about 170F and I hit 155F. Cooled with 2 cups of water and about 1gal of re-circulation.This brought it down to 151F after about 10min. Sparge went pretty well and I collected about 8.75gal(probably a little less), and cut it at about 2brix. The boil off of the first gal of wort went well. I believe I got about 3 cups form the gallon. Brew kettle efficiency was 76% but that was without the gallon of first runnings. I think I collected about 5.75gal but it might have been slighlty shy but it's above the sticker. Overall the brewhouse efficiency was good which probably was form the extra sparge and maybe the higher mash pH. Pitching temp stabilized at about 64F. 11/5/16 temp drifted up to 67F over the day and was cooled by to 64F by evening time. 11/6/16 beer was sitting at about 69F by morning (little high but probably fine) so cooled it down and by evening it was at about 65F. 11/7/16 the fermentation has slowed down substantially (e.g. no more krausen) and temp is sitting at about 67F. Biofined and gravity sample on 11/28/16.

Last Updated and Sharing
 
837
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-01-10 06:45 UTC