Minty Stouty - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Minty Stouty

184 calories 18.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 66% (brew house)
Source: part Randy Mosher
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Tuesday July 11th 2017
1.060
1.014
6.1%
36.6
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 3.75 67.6%
2 kg Belgian - Biscuit2 kg Biscuit 35 23 13.5%
0.50 kg United Kingdom - Black Patent0.5 kg Black Patent 27 525 3.4%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 3.4%
1.35 kg Brown Sugar1.35 kg Brown Sugar 45 15 9.1%
0.45 kg Dry Malt Extract - Dark0.45 kg Dry Malt Extract - Dark 44 30 3%
14.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Northern Brewer56 g Northern Brewer Hops Pellet 7.8 Boil 60 min 16.56 33.3%
112 g Northern Brewer112 g Northern Brewer Hops Pellet 7.8 Boil 20 min 20.06 66.7%
168 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Fresh Moroccan Mint Spice Boil 0 min.
20 g Dried peppermint Spice Boil 0 min.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 405 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L -- -- 67 °C 66 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.54 L. Suggest reducing initial water volume to 45.4 L and adding 16.14 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.58 L. Suggest reducing strike water volume to 36.82 L and adding 2.18 L sparge/top-off. 39
Strike water volume at mash thickness of 3 L/kg 39
Mash volume with grains 47.6
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 35.3 L) 19.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 61.5 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 55
Going into fermentor 55
Total: 58.8  
Equipment Profile Used: System Default
 
Notes

Randy Mosher's original recipe calls for fresh spearmint and dried peppermint at the end of boil.

I have replaced some of the grains with extract for my own practical purposes.

Last Updated and Sharing
 
722
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-28 21:38 UTC