Shakespearish Stout Beer Recipe | All Grain American Stout by MikeK210 | Brewer's Friend

Shakespearish Stout

232 calories 23.6 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mad Mike
Rating:
5.00 (1 Review)

Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Monday September 28th 2015
1.070
1.017
6.9%
85.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 69.1%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 9.1%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 7.3%
0.75 lb United Kingdom - Crystal 50L0.75 lb Crystal 50L 34 50 5.5%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5.5%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.6%
13.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15.6 Boil 60 min 62.73 33.3%
2 oz cascade2 oz cascade Hops Leaf/Whole 8.4 Boil 10 min 22.27 66.7%
3 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:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
"Shakespearish Stout" American Stout beer recipe by Mad Mike. All Grain, ABV 6.89%, IBU 84.99, SRM 50, Fermentables: (Pale 2-Row, Chocolate, Roasted Barley, Crystal 50L, Flaked Oats, Cane Sugar) Hops: (Columbus, cascade)
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  • Public: Yup, Shared
  • Last Updated: 2015-12-05 20:56 UTC
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MikeK210 12/05/2015 at 08:56pm
5 of 5

Wow. This turned out very well. Having had issues with secondary fermentation, I just left it on primary for 14 days and bottled. Dark black pour, strong medium brown thick head. No shortage of stout flavor and lots of complexity, coffee and chocolate style bitterness. Despite IBUs, hops flavor melds well and with age the flavor melding is improving. This is now my standard stout recipe.


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