2017 Barrel Aged Stout - Beer Recipe - Brewer's Friend

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2017 Barrel Aged Stout

353 calories 33.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 353 calories (Per 12oz)
Carbs: 33.4 g (Per 12oz)
Created: Tuesday November 21st 2017
1.106
1.023
10.9%
82.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.66 lb United Kingdom - Maris Otter Pale16.66 lb Maris Otter Pale 38 3.75 72.8%
2.50 lb American - Munich - 60L2.5 lb Munich - 60L 33 60 10.9%
16.50 oz American - Chocolate16.5 oz Chocolate 29 350 4.5%
16.50 oz German - Chocolate Rye16.5 oz Chocolate Rye 31 240 4.5%
13.50 oz Flaked Oats13.5 oz Flaked Oats 33 2.2 3.7%
6.50 oz American - Caramel / Crystal 150L6.5 oz Caramel / Crystal 150L 33 150 1.8%
6.50 oz American - Roasted Barley6.5 oz Roasted Barley 33 300 1.8%
366.06 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 60 min 82.68 100%
2 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 522 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 146 °F 75 min
9 qt Sparge -- 170 °F 5 min
9.2 qt Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.15 28.6  
Mash volume with grains 8.98 35.9  
Grain absorption losses -2.86 -11.4  
Remaining sparge water volume (equipment estimates 3.79 g | 15.1 qt) 3.71 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.86 43.4
Equipment Profile Used: System Default
 
Notes

Use 3 pouches of yeast for primary fermentation.

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  • Last Updated: 2017-11-21 05:47 UTC