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Stout

338 calories 34.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 338 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)
Created: Wednesday February 3rd 2021
1.101
1.025
9.9%
28.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Muntons - Maris Otter14 lb Maris Otter 38 2.3 73.7%
2 lb Briess - Black Malt - 2-Row2 lb Black Malt - 2-Row 25 500 10.5%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 2.6%
12 oz Briess - Chocolate12 oz Chocolate 25 350 3.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 5.3%
12 oz Franco-Belges - Kiln Coffee12 oz Kiln Coffee 28 150 3.9%
19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 21.6 50%
1 oz BSG - Willamette1 oz Willamette Hops Pellet 3.8 Boil 20 min 6.37 50%
2 oz / 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       Temp: 38 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
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
Strike water volume at mash thickness of 1.75 qt/lb 8.31 33.3  
Mash volume with grains 9.83 39.3  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 0.89 g | 3.6 qt) 0.81 3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.13 36.5
Equipment Profile Used: System Default
"Stout" Dry Stout beer recipe by Anonymous. All Grain, ABV 9.92%, IBU 27.97, SRM 50, Fermentables: (Maris Otter, Black Malt - 2-Row, Caramel / Crystal 60L, Chocolate, Roasted Barley, Kiln Coffee) Hops: (Northern Brewer, Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-05 06:48 UTC