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1 Gal Castle Belgian Stout

Method: All Grain
Style: Belgian Stout
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.03 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 241 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)

Created: Sunday February 4th 2024

Original Gravity:

1.072

Final Gravity:

1.021

ABV (alternate):

7.0%

IBU (tinseth):

25.4

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.72 lb	Castle Malting - Chateau Pilsen Malt2.72 lb Chateau Pilsen Malt	37	2	80%
0.22 lb	Castle Malting - Château Cara Gold0.22 lb Château Cara Gold	34	45	6%
0.33 lb	Castle Malting - Château Chocolat0.33 lb Château Chocolat	38	488.1	10%
0.07 lb	Castle Malting - Château Black0.07 lb Château Black	34	488	2%
0.04 lb	Castle Malting - Château Special Belgium0.04 lb Château Special Belgium	34	115	1%
3.38 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12.50 g	Saaz12.5 g Saaz Hops	Pellet	3.5	Boil	50 min	18.39	50%
12.50 g	Saaz12.5 g Saaz Hops	Pellet	3.5	Boil	10 min	7.01	50%
25 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Saaz (Pellet) 25 g Saaz (Pellet) Hops		25.4	100%
25 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
1.27 gal	Strike	163 °F	152 °F	45 min
	Temperature	145 °F	161 °F	20 min
	Temperature	161 °F	172 °F	5 min
1.18 gal	Fly Sparge	172 °F	172 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.25 each	Whirlfloc	Water Agt	Mash	10 min.
0.50 g	Yeast Nutrient	Other	Mash	10 min.
2.30 g	Chalk	Water Agt	Mash	1 hr.
0.30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.10 g	Epsom Salt	Water Agt	Mash	1 hr.
0.40 g	Gypsum	Water Agt	Mash	1 hr.
0.40 g	Salt	Water Agt	Mash	1 hr.
0.56 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale S-33

Amount:	4 Grams	Cost:
Attenuation (avg):	68.72%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 29 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Brussels, Belgium

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	11	18	41	70	305
Mash Chemistry and Brewing Water Calculator

Notes

Pitch and ferment 2 days at 16°C (60.8°F), then increase to 20°C (68° F). When fermentation is complete, reduce temperature to 8° C (46.4° F) for one day, then rack off yeast. Lager at/near freezing for five days, then package.
To boost yeast character, ferment at 20° C, then increase to 22°C after two days.
Malt Substitutions: Pilsner: Dingemann's / Weyermann
Cara Gold: CaraMunich II
Chocolat: Carafa I
Black: Carafa III
Special: Special B/Cararoma

Last Updated and Sharing

159

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Brews

Public: Yup, Shared
Last Updated: 2024-02-05 15:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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