Abbey Stout - Beer Recipe - Brewer's Friend

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Abbey Stout

242 calories 24 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.9 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Monday December 17th 2018
1.073
1.017
7.4%
42.8
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Belgian - Pilsner1.5 lb Pilsner 37 1.6 36.8%
1.50 lb United Kingdom - Maris Otter Pale1.5 lb Maris Otter Pale 38 3.75 36.8%
0.12 lb American - Midnight Wheat Malt0.12 lb Midnight Wheat Malt 33 550 2.9%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 7.4%
0.18 lb Flaked Oats0.18 lb Flaked Oats 33 2.2 4.4%
0.24 lb Candi Syrup - Belgian Candi Syrup - D-900.24 lb Belgian Candi Syrup - D-90 32 90 5.9%
0.12 lb Torrified Wheat0.12 lb Torrified Wheat 36 2 2.9%
0.12 lb American - Roasted Barley0.12 lb Roasted Barley 33 300 2.9%
4.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Glacier0.4 oz Glacier Hops Pellet 4.9 Boil at 160 °F 60 min 33.36 61.5%
0.25 oz Glacier0.25 oz Glacier Hops Pellet 4.9 Boil 15 min 9.4 38.5%
0.65 oz / $ 0.00
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Temperature -- 154 °F 60 min
Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.48 g | 13.9 qt) 2.61 10.4  
Mash volume with grains (equipment estimates 3.79 g | 15.2 qt) 2.92 11.7  
Grain absorption losses -0.48 -1.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 2.77 g | 11.1 qt) 1.9 7.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.25 5  
Volume into fermentor 1.25 5  
Total: 2.61 10.4
Equipment Profile Used: System Default
"Abbey Stout" Belgian Dark Strong Ale beer recipe by Garethliam. BIAB, ABV 7.37%, IBU 42.76, SRM 50, Fermentables: (Pilsner, Maris Otter Pale, Midnight Wheat Malt, Chocolate, Flaked Oats, Belgian Candi Syrup - D-90, Torrified Wheat, Roasted Barley) Hops: (Glacier)
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  • Public: Yup, Shared
  • Last Updated: 2019-03-09 11:21 UTC