Volstead Act IV - Beer Recipe - Brewer's Friend

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Volstead Act IV

213 calories 19 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 4.35 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Marks.
Rating:
4.00 (1 Review)

Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday May 16th 2018
1.065
1.012
6.9%
37.6
43.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Liquid Malt Extract - Light5 lb Liquid Malt Extract - Light 35 4 54.1%
2 lb Dry Malt Extract - Amber2 lb Dry Malt Extract - Amber 42 10 21.6%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb German - Carafa I0.5 lb Carafa I 32 340 21.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 21.6%
0.50 lb American - Dark Chocolate0.5 lb Dark Chocolate 29 420 21.6%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 21.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 21.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Boil 70 min 37.57 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Coarse groung French Roast coffee, mesh bag Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.59 g | 22.4 qt) 3.5 14  
Mash volume with grains (equipment estimates 5.59 g | 22.4 qt) 3.68 14.7  
Grain absorption losses (steeping) -0.28 -1.1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 5.89 g | 23.6 qt) 3.8 15.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 4.35 17.4  
Going into fermentor 4.35 17.4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.5 14
Equipment Profile Used: System Default
 
Notes

Very coarsely grind whole French Roast coffee beans. Best not to "boil", let them "steep" in a fine mesh bag for 5 to 10 min. off heat, @ 200 to 190 deg. F.
Thoroughly aerate. Rehydrate dry yeast 20 mins. in 1/4 cup 70 degree wert .
I let this age for 10 months at room temp. and it "mellowed" perfectly.

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  • Last Updated: 2018-07-07 20:46 UTC