BIAB Stout - Beer Recipe - Brewer's Friend

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BIAB Stout

175 calories 22.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Thursday June 20th 2019
1.056
1.020
4.7%
35.1
71.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,000 g United Kingdom - Maris Otter Pale2000 g Maris Otter Pale 38 8.51 77.2%
80 g United Kingdom - Roasted Barley80 g Roasted Barley 29 1466.21 3.1%
125 g United Kingdom - Extra Dark Crystal 160L125 g Extra Dark Crystal 160L 33 425.47 4.8%
125 g United Kingdom - Chocolate125 g Chocolate 34 1132.64 4.8%
260 g Flaked Oats260 g Flaked Oats 33 4.37 10%
2,590 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.7 Boil 60 min 27.2 55.6%
12 g Bramling Cross12 g Bramling Cross Hops Pellet 6.7 Boil 10 min 7.89 44.4%
27 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 45g       Temp: 20 °C       CO2 Level: 0.86 Volumes
 
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
7 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.3 L) 16.5
Mash volume with grains (equipment estimates 21 L) 18.2
Grain absorption losses -2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Volume into fermentor 10
Total: 16.5  
Equipment Profile Used: System Default
 
Notes


BEFORE BREW DAY:

  1. Steep the dark grains overnight in 2L of water in the fridge.

    BREW DAY:

  2. Heat 7 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.
  3. Pour in HALF the pale malt and flaked oats while stirring - get rid of lumps. Add remaining half and stir for 5 mins.
  4. Check temp is 65-70: preferably 68C - adjust if necessary with cold water or add heat.
  5. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 68c- after half an hour. Stir. Add heat or cold water if not.
  6. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag.
  7. Use another 3 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 11 litres, which will reduce when boiled for an hour.

    Dispose of grains, add all wort to pan and bring to boil. Add 15 grams of Bramling Cross hops when boiling point is reached. Boil for 60 mins total.

  8. With 10 mins of boil left, sparge the dark grains with 1 L of water and add the liquor. Also add remaining Bramling Cross hops with 10 mins left of boil.
  9. Cool the wort in sink, with lid on, add to sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19C.
  10. Prime with 45G of sugar in a priming solution. Bottle.
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  • Last Updated: 2020-03-15 21:08 UTC