2020 American Stout - Beer Recipe - Brewer's Friend

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2020 American Stout

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Craft Beer & Brewing Magazine
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday November 18th 2020
1.065
1.012
7.1%
63.3
35.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Proximity - Base Malt10 lb Base Malt 37.5 2 70.2%
2 lb Munich2 lb Munich 37 6 14%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7%
12 oz Weyermann - Carafa Special Type II12 oz Carafa Special Type II 29.9 425 5.3%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 45.73 33.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 10 min 12.75 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool 5 min 4.77 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Glacier Water RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 2 26 88 108 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.34 gal Strike 164 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains (equipment estimates 6.2 g | 24.8 qt) 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 3.51 g | 14.1 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.29 1.2  
Going into fermentor 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Mash at 154 F
pH 5.5
mash out 168 F 10 min then sparge
ferment @ 67 F

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  • Last Updated: 2020-11-18 21:27 UTC