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Pale Stout

Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 72% (brew house)
Source: https://beerandbrewing.com/free-will-brewing-co-s-pale-stout-ale-recipe/
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Friday July 5th 2019

Original Gravity:

1.043

Final Gravity:

1.010

ABV (standard):

4.3%

IBU (tinseth):

25.0

SRM (morey):

15.9

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.25 lb	American - Pale 2-Row7.25 lb Pale 2-Row	37	1.8	80.6%
1 lb	Briess - Barley, Flaked1 lb Barley, Flaked	32.2	1.4	11.1%
0.25 lb	Briess - Extra Special Malt0.25 lb Extra Special Malt	33	130	2.8%
0.25 lb	United Kingdom - Pale Chocolate0.25 lb Pale Chocolate	33	207	2.8%
0.25 lb	American - Roasted Barley0.25 lb Roasted Barley	33	300	2.8%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Challenger0.5 oz Challenger Hops	Pellet	8.5	Boil	60 min	17.39	40%
0.75 oz	East Kent Goldings0.75 oz East Kent Goldings Hops	Pellet	5	Boil	15 min	7.61	60%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Challenger (Pellet)	17.39	40%
0.75 oz	East Kent Goldings (Pellet)	7.61	60%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	152 °F	60 min

Yeast

Wyeast - British Cask Ale 1026

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Med/High
Optimum Temp:	63 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 78 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 100g Temp: 67 °F CO₂ Level: 1.65 Volumes

Target Water Profile

Regina, SK

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 2.9 gallons (11 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold for 60 minutes. Vorlauf until runnings are clear, then run off into kettle. Sparge the grains with 4.3 gallons (16.5 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, chill the wort to slightly below fermentation temperature about 60°F (16°C). Aerate the wort and pitch the yeast.

Ferment at 68°F (20°C). Cold crash, then bottle or keg the beer and carbonate to 2 volumes of CO2.

Tips For Success:
This should be a good “transitional” pale stout! More amber than gold, it’s still far lighter than a proper “dark” stout and still has the complex roast we expect (thanks to the pale chocolate and lighter-than-usual roasted barley from Briess) and the creamy mouthfeel (thanks to the flaked barley) that we deserve. Also, Brewmaster John Stemler notes that the Wyeast 1026 was the only yeast that did just the right things for this beer, and I’m inclined to take him at his word!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-07-05 13:15 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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