Right Hand Stout - Beer Recipe - Brewer's Friend

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Right Hand Stout

228 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Jacob Pryor, Barley Dust Brewery, AZ
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Monday September 25th 2017
1.069
1.016
6.9%
20.0
41.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Pale 2-Row7 lb Pale 2-Row 38 2.5 57.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 8.2%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 6.1%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 6.1%
0.75 lb United Kingdom - Munich0.75 lb Munich 37 6 6.1%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Leaf/Whole 13 Boil 60 min 12.22 23.1%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 7.77 76.9%
1.30 oz / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash at 151°F for 90 minutes.
Boil for 90 minutes, following hop schedule.
Add lactose 15 minutes before end of boil.

Ferment at 70°F , then condition in secondary at 60°F for at least one week.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Sparge -- 151 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 4.16 16.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.08 36.3
Equipment Profile Used: System Default
"Right Hand Stout" Sweet Stout beer recipe by Jacob Pryor, Barley Dust Brewery, AZ. All Grain, ABV 6.89%, IBU 19.99, SRM 40.99, Fermentables: (Pale 2-Row, Roasted Barley, Caramel / Crystal 60L, Chocolate, Munich, Flaked Barley, Flaked Oats, Lactose (Milk Sugar)) Hops: (Magnum, East Kent Goldings)
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  • Last Updated: 2018-01-20 22:54 UTC