Greg's Classic Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Greg's Classic Stout

191 calories 20.1 g 330 ml
brewer logo
Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 15% (steeping grains only)
Source: Gregory Lamoureux
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Thursday April 20th 2017
1.062
1.016
6.1%
45.6
29.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Dry Malt Extract - Dark3 kg Dry Malt Extract - Dark 44 30 86.1%
3 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
255 g American - Caramel / Crystal 10L255 g Caramel / Crystal 10L 35 10 7.3%
115 g American - Roasted Barley115 g Roasted Barley 33 300 3.3%
115 g German - Carafa I115 g Carafa I 32 340 3.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Wye Challenger30 g Wye Challenger Hops Pellet 8.4 Boil 90 min 37.66 50%
19 g Willamette19 g Willamette Hops Pellet 5.4 Boil 10 min 5.2 31.7%
11 g Fuggles11 g Fuggles Hops Pellet 4.9 Boil 10 min 2.73 18.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Gypsum Water Agt Boil 1 hr.
1 g Irish moss powder Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 479 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25.4 L) 20.6
Mash volume with grains (equipment estimates 25.4 L) 20.9
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 26.9 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 18
Going into fermentor 18
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 20.6  
Equipment Profile Used: System Default
 
Notes

"Greg's Classic Stout"

*Didn't have enough hops so boiled for 30 mins with only 1.5kg malt extract, then another 60mins with the rest. This will bring it up to 60 IBU.

Surprisingly, a classic stout! If you like dark beer but shy away from the tanginess of Guiness, this brew is sure to peak your interest.

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep grains at 66-70 for 45 mins. Not expecting much conversion... it's mainly for body, flavour, freshness, colour and head retention.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

Last Updated and Sharing
 
565
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-12-13 15:20 UTC
  • Snapshot Created: 2017-04-20 15:11 UTC
  • Link To Parent Recipe