The Last Boy Stout - Beer Recipe - Brewer's Friend

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The Last Boy Stout

194 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25.4 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 73% (brew house)
Source: ConMarChar
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Sunday October 16th 2016
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 67%
500 g Flaked Oats500 g Flaked Oats 33 2.2 8.4%
400 g Briess - Victory Malt400 g Victory Malt 34.5 28 6.7%
300 g American - Roasted Barley300 g Roasted Barley - (late boil kettle addition) 33 300 5%
300 g German - Acidulated Malt300 g Acidulated Malt 27 3.4 5%
250 g American - Caramel / Crystal 60L250 g Caramel / Crystal 60L 34 60 4.2%
220 g American - Chocolate220 g Chocolate - (late boil kettle addition) 29 350 3.7%
5,970 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Magnum18 g Magnum Hops Pellet 12.8 Boil 60 min 27.7 47.4%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.6 Boil 30 min 8.5 52.6%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.34 g Chalk Water Agt Mash 1 days
1.42 g Epsom Salt Water Agt Mash 1 days
1.42 g Gypsum Water Agt Mash 1 days
1.42 g Table Salt Water Agt Mash 1 days
1.42 g Calcium Chloride (dihydrate) Water Agt Mash 1 days
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18.9 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 401 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 126.9 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
10 gal prep
Pro. rest: 4.5 gal at 137 (assuming grain 65) get to 129
Sacch rest: 2.2 gal at boiling
Sparge: 2 x 1 gal at 170
Should get 6.25 gal of pre-boil
Add pre-steeped wort (0.85 gal) at 10 mins left in boil
Mash pH: 5.43
SO4 : Cl = 1.0 (balanced)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.05 L Protein Rest Infusion 58 °C 54 °C 10 min
8.35 L Sacchirifaction Rest Infusion 100 °C 68 °C 60 min
3.8 L Batch sparge Sparge 77 °C 77 °C 5 min
3.8 L Batch Sparge Sparge 77 °C 77 °C 5 min
Starting Mash Thickness: 1.6 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.6 L/kg 9.6
Mash volume with grains 13.5
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 24 L) 28.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.8 L) 25.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.4 L) 20.8
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

consider cold steeping the black, crystal and chocolate malts at room temperature for 24 hours in 1 gal. Should get 0.75 gal after straining Add to boil at 10-15 mins. Would have to adjust mash water:

Mash all other grains (12.75 lbs) in 4 gal at 137 to get to 127
Step up with 2.4 gal at boiling to get to 156
Sparge X2 with 1.25 gal at 171
should get 6.2 gal of pre-boil (0.8 less than normal, made up with steeped extract)

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  • Last Updated: 2020-11-21 18:15 UTC