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Backside grind

204 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Me
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Friday December 28th 2018
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OG: 1.060 FG: 1.015 ABV: 5.9% IBU: 32

1.061
1.019
5.5%
27.4
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 66.7%
5 lb American - Chocolate5 lb Chocolate 29 350 22.2%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.9%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 2.2%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 27.39 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Espresso toddy Flavor Secondary 3 days
1.15 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 6.82 27.3  
Mash volume with grains 8.46 33.8  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 7.38 g | 29.5 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.38 g | 45.5 qt) 12 48  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.8 43.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.8 g | 43.2 qt) 10 40  
Total: 14.81 59.3
Equipment Profile Used: System Default
 
Notes

2nd Place UK & Irish Stouts, 2019 Minnesota State Fair



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2019-09-03 13:22 UTC