Not-So-Stout - Beer Recipe - Brewer's Friend

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Not-So-Stout

105 calories 11.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 75 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.013 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 105 calories (Per 12oz)
Carbs: 11.6 g (Per 12oz)
Created: Tuesday May 8th 2018
1.032
1.009
3.0%
38.5
29.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.79 lb United Kingdom - Maris Otter Pale0.79 lb Maris Otter Pale 38 3.75 69.1%
0.07 lb German - Melanoidin0.07 lb Melanoidin 37 25 6.1%
0.04 lb German - Carapils0.04 lb Carapils 35 1.3 3.5%
2.10 oz United Kingdom - Roasted Barley2.1 oz Roasted Barley 29 550 11.5%
1.80 oz Brown Sugar1.8 oz Brown Sugar - (late boil kettle addition) 45 15 9.8%
1.14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 45 min 38.53 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 15 min.
2 oz Rolled Oats Other Mash 75 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 15 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Infusion -- 158 °F 60 min
3 qt Dunk sparge Sparge -- 158 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.26 g | 13 qt) 2.38 9.5  
Mash volume with grains (equipment estimates 3.34 g | 13.4 qt) 2.46 9.8  
Grain absorption losses -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.88 g | 11.5 qt) 2 8  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.38 9.5
Equipment Profile Used: System Default
 
Notes

Pre-boil SG = 1.018
Post-boil SG = 1.028 (OG)
Final SG =

Pitched yeast (5.5g Fermentis Safale S-04) 051018 9:00pm
Water bath, ambient 65F
Fitted blow-off tube, 9:15pm

Added ~55 grams brown sugar pasteurized in ~2oz of water. Roused the yeast. 051218
Racked to secondary 051418 7:30pm
SG at racking 1.015
SG on 051618 1.015

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  • Last Updated: 2018-05-17 22:49 UTC