Ozarks Stout - Beer Recipe - Brewer's Friend

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Ozarks Stout

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday October 31st 2018
1.048
1.009
5.0%
50.9
36.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Vienna15 lb Vienna 35 4 71.4%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 14.3%
1 lb American - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33 300 4.8%
1 lb American - Chocolate1 lb Chocolate 29 350 4.8%
1 lb Belgian - De-Bittered Black1 lb De-Bittered Black 34 566 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 60 min 40.24 42.9%
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 5 min 10.7 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 1 min.
7.50 g Calcium Chloride Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
5.83 ml Phosphoric acid Water Agt Mash 1 hr.
3.28 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 541 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
4018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 7 12 65 65 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 148 °F 45 min
Temperature -- 154 °F 30 min
Temperature -- 168 °F 10 min
10 gal Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.63 gal (54.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.63 gal (6.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.19 36.8  
Mash volume with grains 10.87 43.5  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume 8.69 34.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.63 g | 54.5 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 13.37 g | 53.5 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.88 71.5
Equipment Profile Used: System Default
"Ozarks Stout" Dry Stout beer recipe by Ozarks Mountain Brewery. All Grain, ABV 5.04%, IBU 50.93, SRM 36.77, Fermentables: (Vienna, Flaked Barley, Roasted Barley, Chocolate, De-Bittered Black) Hops: (Magnum) Other: (Whirlfloc Tablet, Calcium Chloride, Gypsum, Phosphoric acid)
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  • Last Updated: 2018-10-31 20:03 UTC