Restart Stout - Beer Recipe - Brewer's Friend

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Restart Stout

145 calories 15 g 355 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.26 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben Reed
Hop Utilization: 97%
Calories: 145 calories (Per 355ml)
Carbs: 15 g (Per 355ml)
Created: Thursday March 21st 2019
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1.044
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4.5%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - 2-Row (US)8 lb 2-Row (US) 36.8 1.8 88.9%
8 oz Simpsons - Chocolate (UK)8 oz Chocolate (UK) 33.8 425 5.6%
8 oz Simpsons - Roasted Barley (UK)8 oz Roasted Barley (UK) 28.8 550 5.6%
144 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Golding (UK)1 oz East Kent Golding (UK) Hops Pellet 5 Boil 60 min 18.5 33.3%
2 oz Fuggle (US)2 oz Fuggle (US) Hops Pellet 4.75 Boil 15 min 17.44 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Mash 0 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 14 days
0.50 tsp Wyeast Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.94 gal Strike 159 °F 152 °F 60 min
1.22 gal Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.26 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.64 30.5
Equipment Profile Used: System Default
"Restart Stout" Dry Stout beer recipe by Ben Reed. All Grain, ABV 4.45%, IBU 35.93, SRM 32.99, Fermentables: (2-Row (US), Chocolate (UK), Roasted Barley (UK)) Hops: (East Kent Golding (UK), Fuggle (US)) Other: (5.2 pH Stabilizer, Whirlfloc, Clarity Ferm WLN4000, Wyeast Yeast Nutrient)
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  • Last Updated: 2022-09-22 19:53 UTC