Abbey Stout - Beer Recipe - Brewer's Friend

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Abbey Stout

327 calories 32.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Seán Mac Giolla Bhríde
Calories: 327 calories (Per 12oz)
Carbs: 32.3 g (Per 12oz)
Created: Saturday March 2nd 2019
1.098
1.023
9.8%
33.6
50.0
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 45.3%
2 lb Belgian Candi Sugar - Dark (275L)2 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 15.1%
1 lb Belgian - Special B1 lb Special B 34 115 7.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.5%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 15.1%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 1.9%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.8%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Leaf/Whole 14 Boil 60 min 28.1 50%
1 oz Glacier1 oz Glacier Hops Leaf/Whole 5.5 Boil 15 min 5.48 50%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - B51 Workhorse
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.19 g | 24.8 qt) 2.94 11.8  
Mash volume with grains (equipment estimates 6.19 g | 24.8 qt) 3.2 12.8  
Grain absorption losses (steeping) -0.41 -1.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.32 1.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.94 11.8
Equipment Profile Used: System Default
"Abbey Stout" Foreign Extra Stout beer recipe by Seán Mac Giolla Bhríde. Partial Mash, ABV 9.84%, IBU 33.58, SRM 50, Fermentables: (Dry Malt Extract - Pilsen, Belgian Candi Sugar - Dark (275L), Special B, Chocolate, Roasted Barley, Dry Malt Extract - Light, Flaked Oats, Flaked Barley) Hops: (Nugget, Glacier)
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  • Public: Yup, Shared
  • Last Updated: 2019-03-09 02:38 UTC