Stout 2.0 - Beer Recipe - Brewer's Friend

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Stout 2.0

272 calories 26.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 3.3 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.017 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 272 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Friday May 22nd 2020
1.082
1.019
8.3%
41.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 30.6%
5 lb Liquid Malt Extract - Dark5 lb Liquid Malt Extract - Dark - (late boil kettle addition) 35 30 51%
10 oz American - Dark Chocolate10 oz Dark Chocolate 29 420 6.4%
7 oz Belgian - De-Bittered Black7 oz De-Bittered Black 34 566 4.5%
6 oz Corn Sugar - Dextrose6 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.8%
6 oz Canadian - Honey Malt6 oz Honey Malt 37 25 3.8%
157 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Cascade0.7 oz Cascade Hops Pellet 7 Boil 60 min 37.98 50%
0.70 oz Hallertau Hersbrucker0.7 oz Hallertau Hersbrucker Hops Pellet 4 Whirlpool 0 min 3.18 50%
1.40 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
3.78 gal Infusion 160 °F 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.18 g | 20.7 qt) 5.55 22.2  
Mash volume with grains (equipment estimates 5.53 g | 22.1 qt) 5.91 23.6  
Grain absorption losses -0.55 -2.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.37 g | 17.5 qt) 4.75 19  
Volume increase from sugar/extract (late additions) 0.45 1.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.3 13.2  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Volume into fermentor 3.3 13.2  
Total: 5.55 22.2
Equipment Profile Used: System Default
"Stout 2.0" Dry Stout beer recipe by chaboynick. BIAB, ABV 8.25%, IBU 41.16, SRM 50, Fermentables: (Maris Otter Pale, Liquid Malt Extract - Dark, Dark Chocolate, De-Bittered Black, Corn Sugar - Dextrose, Honey Malt) Hops: (Cascade, Hallertau Hersbrucker)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-22 21:09 UTC