Bed o’ Deer Stout - Beer Recipe - Brewer's Friend

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Bed o’ Deer Stout

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 35% (brew house)
Source: AHB
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Sunday November 19th 2017
1.062
1.016
6.0%
86.9
46.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Crisp Malting - Finest Maris Otter16 lb Finest Maris Otter 38 3 59.2%
3 lb Finland - Munich Malt3 lb Munich Malt 36 7 11.1%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 5.6%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 3.7%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 3.7%
1 lb American - Chocolate1 lb Chocolate 29 350 3.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 3.7%
1 lb American - Special Roast1 lb Special Roast 33 50 3.7%
0.76 lb American - Roasted Barley0.76 lb Roasted Barley 33 300 2.8%
0.76 lb Belgian - Special B0.76 lb Special B 34 115 2.8%
27.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 30.98 35.7%
1.25 oz Challenger1.25 oz Challenger Hops Pellet 8.5 Boil 60 min 33.76 35.7%
1 oz Target1 oz Target Hops Pellet 11.5 Boil 20 min 22.13 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 2 oz       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
3g distilled, 2g spring.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 qt Temperature -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.47 gal (53.86 qt). Suggest reducing strike water volume to 9.92 gal (39.67 qt) and adding 1.47 gal (5.86 qt) sparge/top-off. 11.38 45.5  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (10.92 g). Reduce mash thickness to 1.67 qt/lb or increase pre-boil volume to 7.96 g.    
Strike water volume at mash thickness of 1.75 qt/lb 11.38 45.5  
Mash volume with grains 13.47 53.9  
Grain absorption losses -3.25 -13  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.92 43.7
Equipment Profile Used: System Default
 
Notes

Mash grains at 154° F (68° C) for 60 minutes. Sparge, add corn sugar, add DME and boil for 90 minutes. Add hops as indicated. Ferment at 65° F (18° C) to 68° F (20° C) for two to three weeks. Rack to secondary fermenter and condition for four to six weeks.

Bottle or keg at 1.8 to 2.0 volumes of CO2. Bottle carbonation will be difficult, so it’s imperative to add fresh yeast. A packet of Safale US-05 dry yeast is an excellent choice.

Age for a year and serve at cellar temperature.

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  • Last Updated: 2019-09-27 16:29 UTC