SUMMER STOUT - Beer Recipe - Brewer's Friend

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SUMMER STOUT

134 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 100% (brew house)
Source: ted burrell
Calories: 134 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Saturday March 9th 2019
1.041
1.008
4.2%
26.5
25.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 76.5%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 11.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.9%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 2.9%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 13.18 44.4%
0.50 oz Progress0.5 oz Progress Hops Pellet 6.25 Boil 60 min 4.57 11.1%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 60 min 7.32 22.2%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.46 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
3 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 203 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 149 °F 60 min
10 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.67 gal (66.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.67 gal (18.68 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 12.67 g | 50.7 qt) 14 56  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.67 g | 66.7 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 20.38 81.5
Equipment Profile Used: System Default
 
Notes

THE Sg was way high so my 10 gal batch became 15 gal.
actual s. g. was 1.041thats why the effitiency is 100% i must have mis weighed the pale malt
the beer is nice, dry and balanced

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  • Last Updated: 2019-04-08 23:33 UTC