Wisdom Stout 26L - Beer Recipe - Brewer's Friend

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Wisdom Stout 26L

224 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 6.9 gallons (fermentor volume)
Pre Boil Size: 8.2 gallons
Post Boil Size: 10.4 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 78% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Sunday December 23rd 2018
1.067
1.020
6.3%
61.3
76.5
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 8.51 71%
0.75 lb American - Dark Chocolate0.75 lb Dark Chocolate 29 1119.3 4.4%
0.35 lb United Kingdom - Roasted Barley0.35 lb Roasted Barley 29 1466.21 2.1%
0.35 lb Briess - Black Malt - 2-Row0.35 lb Black Malt - 2-Row 25 1332.78 2.1%
0.35 lb Belgian - Special B0.35 lb Special B 34 305.39 2.1%
2.60 lb Rolled Oats2.6 lb Rolled Oats 33 4.37 15.4%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L - (late boil kettle addition) 35 51.87 1.5%
0.25 lb Briess - Caramel Malt - 80L0.25 lb Caramel Malt - 80L - (late boil kettle addition) 35 211.99 1.5%
16.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.95 oz Northern Brewer1.95 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 44.33 33.3%
1.30 oz Fuggles1.3 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.29 22.2%
0.65 oz Fuggles0.65 oz Fuggles Hops Pellet 4.5 Boil 10 min 2.83 11.1%
0.65 oz East Kent Goldings0.65 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.47 11.1%
1.30 oz East Kent Goldings1.3 oz East Kent Goldings Hops Pellet 5 Boil 2 min 4.34 22.2%
5.85 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1.30 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 12 23 16 24 160.1
Get as close to water as poss. Mash PH 5.2 @20c critical.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.3 qt Strike 77 °F 100 °F 15 min
Steeping 100 °F 131 °F 5 min
Steeping 131 °F 154 °F --
Steeping 154 °F 171 °F 15 min
2.6 qt crystal malts separately Infusion 158 °F 158 °F --
5.2 qt Sparge 158 °F 158 °F --
boil Temperature 171 °F 212 °F 70 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.92 23.7  
Mash volume with grains 7.27 29.1  
Grain absorption losses -2.11 -8.5  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.87 g | 35.5 qt) 8.2 32.8  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil Volume (equipment estimates 6.9 g | 27.6 qt) 10.4 41.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.4 g | 41.6 qt) 6.9 27.6  
Total: 10.56 42.3
Equipment Profile Used: System Default
 
Notes

Mash PH 5.2 - Mash out 76c for 10mins. Rehydrate 33g of yeast in 2lt at 30c boiled water for 15 to 20mins. Chill to 18.5c into fermenter. Ferment 5 days then rack to 2nd. Leave for 2 weeks then keg/bottle. Leave in bottle 1 month then enjoy. Carb around 2.0

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  • Last Updated: 2022-12-26 15:16 UTC
  • Snapshot Created: 2018-12-23 17:42 UTC
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