Quick Stout - Guinness style - Beer Recipe - Brewer's Friend

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Quick Stout - Guinness style

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday January 9th 2017
1.052
1.012
5.3%
35.6
25.8
4.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 36.8 1.8 51.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 10.3%
7 oz American - Midnight Wheat Malt7 oz American - Midnight Wheat Malt 33 550 4.5%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark - (late boil kettle addition) 35 30 33.9%
9.74 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 45 min 35.55 100%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Austin city water Oak Hill - Winter 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 4 10 53 100 24
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt 160 degree strike Infusion -- 150 °F 90 min
2 qt start rising immediately to mash out Infusion -- 156 °F --
5 qt Temperature -- 170 °F --
12.5 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 2.33 9.3  
Mash volume with grains 2.85 11.4  
Grain absorption losses -0.8 -3.2  
Remaining sparge water volume (equipment estimates 5.14 g | 20.6 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.42 g | 25.7 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.28 1.1  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.8 31.2
Equipment Profile Used: System Default
 
Notes

Very slow to reach Mash-out temp. Resulted in less attenuation, but made for nice body and rich flavor.
Fermented out and settled in 8 days. Crashed on day 10. Kegged on day 11. Sampled day 14 - very good at that point. Consumed day 16.

Last Updated and Sharing
 
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  • Last Updated: 2021-03-31 19:48 UTC
  • Snapshot Created: 2017-01-09 21:02 UTC
  • Link To Parent Recipe