Ski Socks - Beer Recipe - Brewer's Friend

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Ski Socks

228 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4.08 gallons
Post Boil Size: 3.08 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Paul Lohmuller
Hop Utilization: 98%
Calories: 228 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Tuesday November 24th 2020
1.069
1.015
7.2%
45.8
43.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Brewers Malt 2-Row6.5 lb Brewers Malt 2-Row 37 1.8 68.2%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 10.5%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L - (late mash tun addition) 35.4 60 10.5%
0.50 lb Briess - Chocolate0.5 lb Chocolate - (late mash tun addition) 25 350 5.2%
0.25 lb Briess - Black Malt - 2-Row0.25 lb Black Malt - 2-Row - (late mash tun addition) 25 500 2.6%
4.50 oz Rice Hulls4.5 oz Rice Hulls 0 0 3%
9.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 33.61 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 12.19 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 qt Coffee Flavor Boil --
1 oz Vanilla Bean Spice Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
30861
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 qt Stir and add specialty grains at 30 min Strike 161 °F 150 °F 60 min
7.8 qt Sparge 168 °F 168 °F 15 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 3.57 14.3  
Mash volume with grains 4.34 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 2.19 g | 8.8 qt) 1.95 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.33 g | 17.3 qt) 4.08 16.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 2.75 g | 11 qt) 3.08 12.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.08 g | 12.3 qt) 2.75 11  
Total: 5.52 22.1
Equipment Profile Used: System Default
 
Notes

Add late additions during the last 30 minutes of the mash.

For coffee, grind 6 oz. coffee beans (medium coarseness), add to 3 cups water, and refrigerate 24 hours. Strain through a coffee filter into the kettle after boil is complete.

For vanilla beans, slice open 1 vanilla bean pod, spread open and scrape seeds/innards with a butter knife into 2 oz. vodka. Let stand 2 weeks, then strain through a coffee filter into the secondary fermenter. This recipe only calls for 1 oz., so save the other half for another brew!

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  • Last Updated: 2021-05-04 21:29 UTC