Better Not Pout Stout - Beer Recipe - Brewer's Friend

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Better Not Pout Stout

212 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Friday November 25th 2016
1.069
1.016
7.0%
26.0
39.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 kg American - Pale 2-Row4.9 kg Pale 2-Row 37 1.8 77.7%
0.79 kg American - Caramel / Crystal 80L0.79 kg Caramel / Crystal 80L 33 80 12.5%
0.14 kg American - Black Malt0.14 kg Black Malt 28 500 2.2%
0.20 kg American - Chocolate0.2 kg Chocolate 29 350 3.2%
0.11 kg United Kingdom - Roasted Barley0.11 kg Roasted Barley 29 550 1.7%
0.17 kg Flaked Oats0.17 kg Flaked Oats 33 2.2 2.7%
6.31 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 60 min 19.33 66.7%
14 g Cascade14 g Cascade Hops Pellet 7 Boil 15 min 6.71 33.3%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.45 g Clover Honey Other Boil 15 min.
1 tbsp Cinnamon Spice Boil 15 min.
1 tsp Nutmeg Spice Boil 15 min.
57 g Ginger (fresh grated) Spice Boil 15 min.
2 tsp Allspice Spice Boil 15 min.
0.75 tsp Cloves Spice Boil 15 min.
3 each Orange Zest Flavor Boil 15 min.
1 tsp Brewing Salts Other Other --
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Sparge -- 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.8
Mash volume with grains 19.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 19.2 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

14 days fermentation @ 20

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-12-23 14:24 UTC
  • Snapshot Created: 2016-11-25 11:19 UTC