American Stout - Beer Recipe - Brewer's Friend

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American Stout

215 calories 22.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.6 liters
Post Boil Size: 23.6 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 67.5% (brew house)
Hop Utilization: 93%
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Wednesday January 15th 2020
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OG: 1.058 FG: 1.012 ABV: 6.0% IBU: 49

1.065
1.016
6.5%
50.3
40.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.74 kg New Zealand - American Ale Malt4.74 kg American Ale Malt 37.3 2.54 70.4%
0.23 kg German - Pale Wheat0.23 kg Pale Wheat 39 1.5 3.4%
0.23 kg Flaked Barley0.23 kg Flaked Barley 32 2.2 3.4%
0.23 kg German - Munich Light0.23 kg Munich Light 37 6 3.4%
0.23 kg American - Victory0.23 kg Victory 34 28 3.4%
0.36 kg German - CaraBohemian0.36 kg CaraBohemian 33 75 5.3%
0.36 kg United Kingdom - Pale Chocolate0.36 kg Pale Chocolate 33 207 5.3%
0.29 kg United Kingdom - Roasted Barley0.29 kg Roasted Barley 29 550 4.3%
60 g Briess - Black Malt - 2-Row60 g Black Malt - 2-Row 25 500 0.9%
6.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23.72 g Nelson Sauvin23.72 g Nelson Sauvin Hops Pellet 12.5 Boil 60 min 31.64 19.8%
96.28 g East Kent Goldings96.28 g East Kent Goldings Hops Pellet 5 Boil 10 min 18.62 80.2%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Weston Creek, ACT, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.3 L 70 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.9 L) 35.2
Mash volume with grains (equipment estimates 39.4 L) 39.7
Grain absorption losses -6.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 27.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 23.6
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.6 L) 21
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

For 5.25 US gal
MALTS
10 lb. Golden Promise
0.5 lb. White Wheat
0.5 lb. Flaked Barley
0.5 lb. Munich Malt
0.5 lb. Victory Malt
0.4375 lb. Crystal 60L
0.3125 lb. Crystal 120L
0.75 lb. Chocolate Malt
0.625 lb. Roasted Barley
0.125 lb. Black Patent Malt
HOPS
0.8 oz. Nugget pellet hops, 13.6% AA, @ 60 min
3.25 oz. East Kent Golding pellet hops, 4.4% AA, @ 10 min
YEAST
White Labs WLP001 California Ale, 2 packets
Additional Ingredients
1 Whirfloc table @ 15 min
SPECIFICATIONS
Original Gravity: 1.064
Final Gravity: 1.017
ABV: 6.17%
IBU: 51
SRM: 38.5
Efficiency: 73%
DIRECTIONS
Single infusion mash at 154° F for 60 minutes. Mash and Sparge, then boil for 60 minutes. After flameout, chill to 66° F, oxygenate and pitch in yeast. Ferment at 66-68° F. Let condition for two weeks after fermentation is complete. Carbonate to 2.2 vol. CO2.

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  • Last Updated: 2020-03-22 03:35 UTC