Winter's Eve Stout - Beer Recipe - Brewer's Friend

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Winter's Eve Stout

250 calories 26.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 250 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Wednesday December 11th 2013
1.075
1.020
7.2%
50.9
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Amber7 lb Liquid Malt Extract - Amber 35 10 56%
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark 44 30 16%
0.75 lb United Kingdom - Crystal 70L0.75 lb Crystal 70L 34 70 6%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4%
0.50 lb United Kingdom - Crystal 45L0.5 lb Crystal 45L 34 45 4%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 4%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 24.4 25%
1 oz Galena1 oz Galena Hops Pellet 13 Boil 60 min 24.4 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 1.68 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 1 min 0.36 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.35 oz Brewers Liquorice Stick Flavor Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3.6       CO2 Level: 2.1 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.75 gal steep grains in brewpot -- -- 152 °F 45 min
0.5 gal rinse grains into brewpot, leave oats behind, top up to 3 gal, boil 10 min, remove oats and do not rinse, add LME and DME, top up to 3.5 gal, boil, begin hop schedule. Sparge -- 168 °F --
3 gal boil rolled oats -- -- 212 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.84 g | 27.4 qt) 3.19 12.8  
Mash volume with grains (equipment estimates 6.84 g | 27.4 qt) 3.47 13.9  
Grain absorption losses (steeping) -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.75 3  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.19 12.8
Equipment Profile Used: System Default
 
Notes

Put rolled oats and specialty grains in separate bags. After steeping and sparging specialty grains, leave oats in wort and bring to a boil and boil 10 minutes. Remove and discard oats..do not rinse oats.
Follow remainder of brewing and hop schedule.

Note: at flameout, cover brewpot and steep last addition of hops for 10 min, then wort chill.

Ferment for 7 days at 68-70, transfer to secondary and condition at 68-70 for 2 weeks, cold crash 2-3 days, prime and bottle. Condition at room temp for 21 days. Chill 3 days in fridge then enjoy.

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  • Last Updated: 2014-08-08 15:15 UTC