OLD Bearded Stout - Beer Recipe - Brewer's Friend

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OLD Bearded Stout

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Brenden/ Rhett
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday April 23rd 2017
1.064
1.015
6.4%
88.0
31.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 69.6%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 11.6%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.8%
1 lb United Kingdom - Carastan (30/37)1 lb Carastan (30/37) 35 34 5.8%
8 oz United Kingdom - Brown8 oz Brown 32 65 2.9%
8 oz American - Chocolate8 oz Chocolate 29 350 2.9%
4 oz American - Black Barley4 oz Black Barley 27 530 1.4%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Apollo1 oz Apollo Hops Pellet 20 Boil 60 min 59.9 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 45 min 21.45 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 6.69 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 362 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
5.75 gal Temperature -- 152 °F 50 min
3.25 qt Sparge -- 165 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.72 22.9  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 3.48 13.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.71 g | 30.9 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.1 24.4  
Going into fermentor 6.1 24.4  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

Originally were only going to use WLP007 but we didn't make a big enough starter.
Yeast:
240 Billion WLP007
100 Billion WLP545
Unknown amount of WLP001 Harvested from Brown ale.

OG:1.064
OG low due to higher water concentration. originally calculated for a 5.5 gallon batch.

FG:1.006

7.6%

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  • Last Updated: 2018-12-05 22:34 UTC