Dive Town Stout - Beer Recipe - Brewer's Friend

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Dive Town Stout

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Samwhois75
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday February 22nd 2020
1.055
1.011
5.8%
32.8
31.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Briess - Pale Ale Malt 2-Row16 lb Pale Ale Malt 2-Row 36.8 3.5 66.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.2%
1.50 lb Bairds - Medium Crystal1.5 lb Medium Crystal 35.4 75 6.3%
1 lb Briess - Special Roast1 lb Special Roast 33 40 4.2%
1 lb Briess - Chocolate1 lb Chocolate - (late boil kettle addition) 25 350 4.2%
1 lb Briess - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33.1 300 4.2%
2 oz Briess - Midnight Wheat Malt2 oz Midnight Wheat Malt 25 550 0.5%
6 oz Brown Sugar6 oz Brown Sugar 45 15 1.6%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.75 oz Willamette3.75 oz Willamette Hops Pellet 5.7 Boil 60 min 32.81 100%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Boil 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Added to mash
1.5 tsp gypsum
2 tsp calcium chloride
Pinch salt and epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 154 °F -- 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.64 gal (50.56 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.64 gal (2.56 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 5.91 23.6  
Mash volume with grains (equipment estimates 6.3 g | 25.2 qt) 7.8 31.2  
Grain absorption losses -2.95 -11.8  
Remaining sparge water volume (equipment estimates 9.91 g | 39.6 qt) 11.27 45.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 12.64 g | 50.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 11 44  
Top off amount 1.5 6  
Going into fermentor 12.5 50  
Total: 17.18 68.7
Equipment Profile Used: System Default
 
Notes

x5 gallons with Fermentis S-04

Cold steep dark malts and add to boil

1lbs chocolate and roasted malt cold steeped and added to boil.

50ml of Rito chocolate tincture and 40ml vanilla extract at kegging

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  • Last Updated: 2022-10-16 16:59 UTC