salty and sticky - Beer Recipe - Brewer's Friend

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salty and sticky

241 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 70% (brew house)
Source: man dalinski
Calories: 241 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Thursday July 18th 2019
1.072
1.022
6.6%
48.2
38.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 27.3%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 9.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 9.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 18.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 9.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 9.1%
0.50 lb Dry Malt Extract - Dark0.5 lb Dry Malt Extract - Dark - (late boil kettle addition) 44 30 9.1%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 27.27 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 20.96 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp sea salt Spice Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
1.8 gal Infusion -- 149 °F 75 min
3.4 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 1.4 5.6  
Mash volume with grains 1.72 6.9  
Grain absorption losses -0.5 -2  
Remaining sparge water volume (equipment estimates 3.77 g | 15.1 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.42 g | 17.7 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.11 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.25 9  
Going into fermentor 2.25 9  
Total: 5.25 21
Equipment Profile Used: System Default
 
Notes

Melt brown sugar and Malt extract until caramel color is achieved. Add boil water to reconstitute, add to the boil @ 20 min to go.

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  • Last Updated: 2019-07-25 13:47 UTC