Solstice American Stout Beer Recipe | All Grain American Stout by Antmaniac | Brewer's Friend
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Solstice American Stout

222 calories 22.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.123 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh Weikert
Hop Utilization: 99%
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Friday October 27th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 74.1%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 7.4%
1 lb Thomas Fawcett - Crystal Malt II1 lb Crystal Malt II 34 65 7.4%
1 lb Bairds - Chocolate Malt1 lb Chocolate Malt 31 500 7.4%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 3.7%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 26.54 30.8%
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13 Whirlpool at 180 °F 20 min 4.65 23.1%
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Whirlpool at 180 °F 20 min 2.79 23.1%
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13 Dry Hop 5 days 23.1%
3.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
 
Notes

Mill the grains and mix with 4.2 gallons (16 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle.

Sparge the grains with 3 gallons (11.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, remove from the heat and wait 4–5 minutes, then stir to begin the whirlpool. Add the whirlpool hops, then wait 15 minutes, allowing time for the wort to slow and settle.

Chill the wort to 62°F (17°C). Aerate the wort and pitch the yeast. Ferment at 63°F (17°C) for the first 3 days, then allow the temperature to rise by a degree or two per day to 68°F (20°C). Hold at that temperature for at least a week, or until 2–3 days after fermentation has finished.

Cold crash, add dry hops and wait five days, then bottle or keg the beer and carbonate to 2.5 volumes of CO2.


TIPS FOR SUCCESS

The hopping regime is up to you, but I recommend pine-centric and earthy hops rather than the overly juicy citrus and tropical hops. The important thing is to give yourself a solid IBU base of about 60, then add your whirlpool hops after the wort temperature has come down a bit to help preserve the aroma- and flavor-producing oils! Dry hopping is not necessary, strictly speaking, but should increase the volume on the hops aroma in particular.

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  • Public: Yup, Shared
  • Last Updated: 2023-10-27 20:35 UTC
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