Persian Golden Stout - Beer Recipe - Brewer's Friend

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Persian Golden Stout

234 calories 26.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.7 gallons
Post Boil Size: 3.2 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 234 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Wednesday August 21st 2019
1.070
1.021
6.4%
23.1
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb United Kingdom - Maris Otter Pale 38 3.75 78.7%
6 oz Canadian - Honey Malt6 oz Canadian - Honey Malt 37 25 4.9%
6 oz Briess - American - Brewers Oat Flakes6 oz American - Brewers Oat Flakes 32.2 2.5 4.9%
4 oz Briess - American - Barley, Flaked4 oz American - Barley, Flaked 32.2 1.4 3.3%
4 oz American - Victory4 oz Victory 34 28 3.3%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.9%
122 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 6 Boil 60 min 14.93 40%
0.75 oz Lemondrop0.75 oz Lemondrop Hops Pellet 6 Boil 10 min 8.12 60%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 5 min.
0.50 oz cardamom Herb Secondary 14 days
 
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) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.75 gal mash in Infusion -- 154 °F 60 min
1 gal mash out Batch Sparge -- 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.72 10.9  
Mash volume with grains 3.3 13.2  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 2.45 g | 9.8 qt) 2.14 8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.7 14.8  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3.2 12.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.2 g | 12.8 qt) 2.5 10  
Total: 4.86 19.4
Equipment Profile Used: System Default
 
Notes

Addition of Lactose 15 minute into boil

2 weeks in primary
2 weeks in secondary add .5 oz cardamom ( optional )
3 week bottle conditioning

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  • Last Updated: 2019-08-22 17:41 UTC