ORLEANS PARISH BRAND STOUT - Beer Recipe - Brewer's Friend

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ORLEANS PARISH BRAND STOUT

374 calories 35.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewstock
Calories: 374 calories (Per 12oz)
Carbs: 35.8 g (Per 12oz)
Created: Thursday December 26th 2019
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OG: 1.102 FG: 1.021 ABV: 10.6% IBU: 53

1.112
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12.8%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Rahr - Standard 2-Row14 lb Standard 2-Row 36.8 1.8 63.6%
5 lb Weyermann - Munich Dark 5 lb Munich Dark 37 10 22.7%
1 lb Crisp Malting - Crystal 60L1 lb Crystal 60L 33.1 60 4.5%
0.75 lb Crisp Malting - Chocolate Malt0.75 lb Chocolate Malt 32.66 380 3.4%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.4%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 2.3%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Magnum1 oz German Magnum Hops Pellet 13.5 Boil 60 min 37.2 50%
1 oz Yakima Chief Hops - German Magnum1 oz German Magnum Hops Pellet 13.5 Boil 10 min 13.49 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 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
8.2 gal Strike 163 °F 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 1.33 g | 5.3 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

4 grams of yeast nutrient. Pitch with yeast.
4 oz of Bourbon soaked oak 180 days secondary.

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  • Last Updated: 2019-12-26 22:40 UTC