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Winter's Eve Stout

Method: Partial Mash
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 250 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)

Created: Wednesday December 11th 2013

Original Gravity:

1.075

Final Gravity:

1.020

ABV (standard):

7.2%

IBU (tinseth):

50.9

SRM (morey):

40.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Liquid Malt Extract - Amber7 lb Liquid Malt Extract - Amber	35	10	56%
2 lb	Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark	44	30	16%
0.75 lb	United Kingdom - Crystal 70L0.75 lb Crystal 70L	34	70	6%
0.50 lb	United Kingdom - Chocolate0.5 lb Chocolate	34	425	4%
0.50 lb	United Kingdom - Crystal 45L0.5 lb Crystal 45L	34	45	4%
0.25 lb	United Kingdom - Black Patent0.25 lb Black Patent	27	525	2%
0.50 lb	United Kingdom - Roasted Barley0.5 lb Roasted Barley	29	550	4%
1 lb	Rolled Oats1 lb Rolled Oats	33	2.2	8%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Chinook1 oz Chinook Hops	Pellet	13	Boil	60 min	24.4	25%
1 oz	Galena1 oz Galena Hops	Pellet	13	Boil	60 min	24.4	25%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	5 min	1.68	25%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	1 min	0.36	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Chinook (Pellet)	24.4	25%
1 oz	Galena (Pellet)	24.4	25%
2 oz	Willamette (Pellet)	2.04	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.75 gal	steep grains in brewpot	--	--	152 °F	45 min
0.5 gal	rinse grains into brewpot, leave oats behind, top up to 3 gal, boil 10 min, remove oats and do not rinse, add LME and DME, top up to 3.5 gal, boil, begin hop schedule.	Sparge	--	168 °F	--
3 gal	boil rolled oats	--	--	212 °F	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.35 oz	Brewers Liquorice Stick		Flavor	Boil	1 hr.
1 tsp	Irish Moss		Fining	Boil	15 min.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 284 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar Amount: 3.6 CO₂ Level: 2.1 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Put rolled oats and specialty grains in separate bags. After steeping and sparging specialty grains, leave oats in wort and bring to a boil and boil 10 minutes. Remove and discard oats..do not rinse oats.
Follow remainder of brewing and hop schedule.

Note: at flameout, cover brewpot and steep last addition of hops for 10 min, then wort chill.

Ferment for 7 days at 68-70, transfer to secondary and condition at 68-70 for 2 weeks, cold crash 2-3 days, prime and bottle. Condition at room temp for 21 days. Chill 3 days in fridge then enjoy.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2014-08-08 15:15 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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