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Stout

225 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 84%
Calories: 225 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Tuesday November 20th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 69.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.8%
1.50 lb German - Chocolate Wheat1.5 lb Chocolate Wheat 31 413 11.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 15 Boil 60 min 17.32 28.6%
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 10 min 4.71 71.4%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz cacao nibs Flavor Secondary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Infusion -- 151 °F 60 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 3.75 15  
Mash volume with grains (equipment estimates 3.51 g | 14 qt) 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.52 g | 18.1 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 4.3 17.2  
Top off amount 1.2 4.8  
Going into fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

1.1L Starter, 8 B cells per dry pack.

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  • Last Updated: 2020-05-22 01:19 UTC