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Campfire Stout

192 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.211 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Sunday July 4th 2021
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1.057
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 63%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 4.2%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 4.2%
1 lb American - Chocolate1 lb Chocolate 29 350 8.4%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 11.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.4%
11.90 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 10.68 43.5%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 8.21 43.5%
0.30 oz Citra0.3 oz Citra Hops Pellet 11 Boil 30 min 6.02 13%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
2 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- -- --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.61 g). Reduce mash thickness to 1.68 qt/lb or increase pre-boil volume to 3.16 g.    
Strike water volume at mash thickness of 1.75 qt/lb 4.77 19.1  
Mash volume with grains (equipment estimates 1.64 g | 6.6 qt) 5.64 22.6  
Grain absorption losses -1.36 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3 12  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.61 18.5
Equipment Profile Used: System Default
 
Notes

Place 2lbs of marshmallows on a baking pan and carefully toast them until charred about the way of a smores marshmallow. At flame off pour the pound of lactose and the marshmallows then stir until its all dissolved.

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  • Last Updated: 2021-07-05 15:57 UTC