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Figgy Pudding Solstice Stout

185 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rick Scully
Hop Utilization: 97%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created Sunday August 9th 2020
1.056
1.013
5.9%
37.8
37.6
5.4
13.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 lb United Kingdom - Maris Otter Pale2.6 lb Maris Otter Pale 1.00 / lb
2.60
38 3.75 40.3%
2.60 lb Pale 2-Row2.6 lb Pale 2-Row 1.00 / lb
2.60
37 1.8 40.3%
8 oz American - Chocolate8 oz Chocolate 29 350 7.8%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 3.9%
2 oz Honey Malt2 oz Honey Malt 37 25 1.9%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.9%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) - (late boil kettle addition) 0.49 / oz
1.96
41 1 3.9%
103.20 oz / 7.16
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil 25 min 37.84 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.33 gal Strike 152 °F 60 min
3.45 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel 2.99 / oz
2.99
Spice Secondary 1 hr.
1 each vanilla bean 2.00 / each
2.00
Spice Secondary 30 min.
0.50 oz french oak wood chips - medium 1.99 / oz
1.00
Flavor Secondary 21 days
30 oz Dried Organic Figs - No Sugar Added Flavor Secondary 7 days
5.99
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
My Vermont Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 5.52 22.1  
Strike water volume at mash thickness of 1.5 qt/lb 2.33 9.3  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 4.5 18  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 3 12  
Total: 5.77 23.1
 
Notes

Figs were chopped as finely as possible and cooked in a saucepan with some sugar and water until a slurry paste was formed. The vanilla and orange peel were placed in a mesh bag and steeped in the fig slurry. The French oak was added via a tea made by steeping the chips in boiling water. The beer was racked on top of that in secondary for 2 weeks before being transferred through a fine sieve in a funnel to reduce the amount of seeds and sediment into the keg, where it aged for 3 weeks before dispensing.

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  • Last Updated: 2020-12-20 17:09 UTC