Sour Cranberry Stout - Beer Recipe - Brewer's Friend

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Sour Cranberry Stout

131 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Graham!
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Saturday January 12th 2019
1.040
1.009
4.0%
47.9
44.6
4.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 lb United Kingdom - Maris Otter Pale10.25 lb Maris Otter Pale 38 3.75 64.1%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 6.3%
0.75 lb American - Blackprinz0.75 lb Blackprinz 36 500 4.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 6.3%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 11.3 Boil 20 min 8.03 20%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 39.89 80%
1.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 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-
154 49 228 408 143 427
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Sparge -- 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 2.8 g | 11.2 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

Bring wort briefly to boil break before cooling and kettle souring for 24 hours with lactobascillus. After kettle souring, once ph is around 3.6 do the full sixty minute boil with the hops.

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  • Last Updated: 2019-01-14 01:06 UTC