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Jeff's stout

220 calories 24.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 13.95 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Owen
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Monday October 2nd 2017
1.066
1.019
6.2%
19.5
26.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb American - Pale 2-Row25 lb Pale 2-Row 37 1.8 78.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.1%
5 lb Flaked Barley5 lb Flaked Barley 32 2.2 15.6%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 3.1%
32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Willamette3.5 oz Willamette Hops Pellet 4.5 Boil 60 min 19.53 100%
3.50 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 618 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.13 gal (60.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.13 gal (12.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.76 gal (83.04 qt). Suggest reducing initial strike volume to 9.44 gal (37.76 qt) and adding 8.76 gal (35.04 qt) sparge/top-off. 18.2 72.8  
Strike water volume (equipment estimates 19.38 g | 77.5 qt) 18.2 72.8  
Mash volume with grains (equipment estimates 21.94 g | 87.8 qt) 20.76 83  
Grain absorption losses -4 -16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.13 g | 60.5 qt) 13.95 55.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 13.5 54  
Volume into fermentor 13.5 54  
Total: 18.2 72.8
Equipment Profile Used: System Default
 
Notes

Og 0.054 brew date 10/1/17. Yeast pitched at 64 degrees after 2.5 hr cool down on setting 5 in fridge. 64 is the lowest yeast recommended temp

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  • Last Updated: 2018-04-23 22:17 UTC