Van City Stout - Beer Recipe - Brewer's Friend

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Van City Stout

184 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 82% (brew house)
Source: John Travers
Calories: 184 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Thursday October 17th 2019
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Stout - Young Clone

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OG: 1.061 FG: 1.021 ABV: 5.3% IBU: 30

1.055
1.018
5.0%
31.3
27.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb Canadian - Pale 2-Row32 lb Pale 2-Row 36 1.75 80%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 5%
2 lb United Kingdom - Chocolate2 lb Chocolate 34 425 5%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 3.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 2.5%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Fuggles3.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 14.02 36.8%
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5 Boil at 212 °F 30 min 8.55 26.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil at 212 °F 30 min 3.08 10.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 10.5 Aroma at 212 °F 20 min 5.66 10.5%
1.50 oz Amarillo1.5 oz Amarillo Hops Leaf/Whole 8.6 Hopback at 212 °F 5 min 15.8%
9.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
100 g cacao knibs Flavor Mash 20 min.
0.50 oz Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 809 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.36 psi       Temp: 68 °F       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 gal Protein Rest Temperature 130 °F 130 °F 10 min
Saccrification Temperature 151 °F 151 °F 40 min
Saccrification Temperature 156 °F 156 °F 20 min
15 gal Sparge Fly Sparge -- 165 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.86 gal (91.43 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.86 gal (43.43 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.2 gal (92.8 qt). Suggest reducing strike water volume to 8.8 gal (35.2 qt) and adding 11.2 gal (44.8 qt) sparge/top-off. 20 80  
Strike water volume at mash thickness of 2 qt/lb 20 80  
Mash volume with grains 23.2 92.8  
Grain absorption losses -5 -20  
Remaining sparge water volume (equipment estimates 8.11 g | 32.4 qt) 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.86 g | 91.4 qt) 23 92  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 21.06 g | 84.2 qt) 21.5 86  
Hops absorption losses (hopback) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.44 g | 85.8 qt) 21 84  
Total: 28.25 113
Equipment Profile Used: System Default
 
Notes

add 1 Servomyces tablet for yeast,

secondary fermentation 69 degrees,

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  • Last Updated: 2020-10-04 00:09 UTC