First Stout recipe - Beer Recipe - Brewer's Friend

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First Stout recipe

190 calories 18.7 g 330 ml
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Tuesday January 5th 2021
1.062
1.014
6.3%
58.2
67.2
5.6
9.42
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Simpsons - Best Pale Ale5 kg Best Pale Ale 1.65 € / kg
8.25 €
37.5 3.84 86.2%
300 g Flaked Oats300 g Flaked Oats 0.77 € / kg
0.23 €
33 4.37 5.2%
250 g Weyermann - Roasted Barley250 g Roasted Barley 1.80 € / kg
0.45 €
29.9 1151.32 4.3%
250 g Simpsons - Chocolate Malt250 g Chocolate Malt 1.95 € / kg
0.49 €
31.7 1183.34 4.3%
5,800 g / 9.42 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Cascade50 g Cascade Hops Pellet 7 Boil at 100 °C 60 min 45.29 55.6%
25 g Goldings25 g Goldings Hops Pellet 4.5 Boil at 100 °C 30 min 11.19 27.8%
15 g Goldings15 g Goldings Hops Pellet 4.5 Boil at 100 °C 5 min 1.74 16.7%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.50 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
9.30 g Baking Soda Water Agt Mash 1 hr.
9.50 ml Phosphoric acid Water Agt Mash 1 hr.
5.60 g Chalk Water Agt Mash 1 hr.
2 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 170.4 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
First American Stout Recipe
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 14 85 100 100 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 78 °C 66 °C 90 min
18 L Steeping 66 °C 78 °C 10 min
13 L Sparge 100 °C 100 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 15.5 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 32.7  
Equipment Profile Used: System Default
"First Stout recipe" American Stout beer recipe by Mattheim. All Grain, ABV 6.28%, IBU 58.22, SRM 67.21, Fermentables: (Best Pale Ale, Flaked Oats, Roasted Barley, Chocolate Malt) Hops: (Cascade, Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda, Phosphoric acid, Chalk, Yeast Nutrient)
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  • Last Updated: 2021-02-25 16:28 UTC