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'Murican Stout

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
No Chill: 10 minute extended hop boil time
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)

Created: Thursday April 23rd 2015

Original Gravity:

1.066

Final Gravity:

1.015

ABV (standard):

6.7%

IBU (tinseth):

35.1

SRM (morey):

32.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light	35	4	55.8%
3 lb	United Kingdom - Maris Otter Pale3 lb Maris Otter Pale	38	3.75	27.9%
8 oz	United Kingdom - Black Patent8 oz Black Patent	27	525	4.7%
0.50 lb	American - Caramel / Crystal 150L0.5 lb Caramel / Crystal 150L	33	150	4.7%
0.50 lb	Belgian - Biscuit0.5 lb Biscuit	35	23	4.7%
4 oz	American - Roasted Barley4 oz Roasted Barley	33	300	2.3%
10.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Fuggles2 oz Fuggles Hops	Pellet	5	Boil	60 min	28.27	66.7%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	5	Boil	5 min	6.79	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Fuggles (Pellet)		35.06	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 qt		Infusion	--	149 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Irish Moss		Fining	Boil	15 min.
1 tbsp	Yeast Energizer		Fining	Boil	15 min.

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:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 156 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 5oz CO₂ Level: 2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

2 packets of yeast is 0.58 pitch rate.

Bring strike water (8qts) to 159 in pot on the stove, once at 159 remove from heat (should drop to about 149F with grains). Add grains in bag to pot at stir well, leave for 1 hour. If you want a dry stout remove the grains after 0.5 hours and stir in your malt extract, do not apply heat let is rest for 1.5 more hours. This will allow the beta to break down the complex sugars in the extract.

In a separate pot heat sparge water (8qts) to 180F.

Pull grain bag out of kettle and set in colander on top of pot.

Once grain is out reapply heat. Sparge grain until no sparge water remains or the kettle is filled to the desired level.

Bring to a boil and continue as usual.

Last Updated and Sharing

1,729

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Brews

Public: Yup, Shared
Last Updated: 2016-12-21 01:09 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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