Locked Out Stout Returns - April 2020 - Beer Recipe - Brewer's Friend

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Locked Out Stout Returns - April 2020

440 calories 42.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 7.8 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Post Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 440 calories (Per 12oz)
Carbs: 42.3 g (Per 12oz)
Created: Saturday April 11th 2020
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Chocolate Achromatic Stout

by RockyMtnGT

OG: 1.103 FG: 1.019 ABV: 11.0% IBU: 69

1.131
1.030
13.3%
77.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 35.1%
13 lb Great Western - Premium 2-Row13 lb Premium 2-Row 37 2 35.1%
5 lb Weyermann - Munich Type II5 lb Munich Type II 37 10 13.5%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 5.4%
1.25 lb United Kingdom - Chocolate1.25 lb Chocolate 34 425 3.4%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 2.7%
0.75 lb Briess - Roasted Barley0.75 lb Roasted Barley 33.1 300 2%
0.50 lb Thomas Fawcett - Black Malt0.5 lb Black Malt 32 545 1.4%
0.50 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 1.4%
37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Green Bullet (11 AA)1 oz Green Bullet (11 AA) Hops Pellet 12.7 Boil 60 min 20.2 12.5%
1 oz Green Bullet (11 AA)1 oz Green Bullet (11 AA) Hops Pellet 12.7 Boil 30 min 15.52 12.5%
1 oz Nugget (14 AA)1 oz Nugget (14 AA) Hops Pellet 15.3 Boil 30 min 18.7 12.5%
2 oz Willamette (4.5 AA)2 oz Willamette (4.5 AA) Hops Pellet 4.5 Boil 20 min 8.67 25%
1 oz Nugget (14 AA)1 oz Nugget (14 AA) Hops Pellet 15.3 Boil 10 min 8.82 12.5%
2 oz Willamette (4.5 AA)2 oz Willamette (4.5 AA) Hops Pellet 4.8 Boil 10 min 5.54 25%
8 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 302 B cells required
Wyeast - Thames Valley Ale 1275
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
15.3 gal Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 19.15 gal (76.59 qt). Suggest reducing strike water volume to 9.04 gal (36.16 qt) and adding 7.15 gal (28.59 qt) sparge/top-off. 16.19 64.8  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (14.88 g). Reduce mash thickness to 1.6 qt/lb or increase pre-boil volume to 11.31 g.    
Strike water volume at mash thickness of 1.75 qt/lb 16.19 64.8  
Mash volume with grains 19.15 76.6  
Grain absorption losses -4.63 -18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.05 g | 40.2 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 7.5 g | 30 qt) 7.8 31.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Total: 14.88 59.5
Equipment Profile Used: System Default
"Locked Out Stout Returns - April 2020" Imperial Stout beer recipe by DanR27. All Grain, ABV 13.25%, IBU 77.45, SRM 50, Fermentables: (Maris Otter Pale, Premium 2-Row, Munich Type II, Rolled Oats, Chocolate, Crystal 60L, Roasted Barley, Black Malt, Extra Dark Crystal 120L) Hops: (Green Bullet (11 AA), Nugget (14 AA), Willamette (4.5 AA))
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  • Last Updated: 2020-04-25 13:38 UTC