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Stout - Young Clone

198 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John Travers
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Saturday March 22nd 2014
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Stout - Victoria New

by jgt

OG: 1.048 FG: 1.009 ABV: 5.1% IBU: 28

1.059
1.020
5.2%
26.8
30.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24.38 lb US - Pale 2-Row24.38 lb Pale 2-Row 37 1.8 74.4%
3.05 lb United Kingdom - Crystal 50L3.05 lb Crystal 50L 34 50 9.3%
0.76 lb United Kingdom - Chocolate0.76 lb Chocolate 34 425 2.3%
0.76 lb United Kingdom - Roasted Barley0.76 lb Roasted Barley 29 550 2.3%
1.52 lb Flaked Oats1.52 lb Flaked Oats 33 2.2 4.6%
0.76 lb American - Carapils (Dextrine Malt)0.76 lb Carapils (Dextrine Malt) 33 1.8 2.3%
0.76 lb American - Black Malt0.76 lb Black Malt 28 500 2.3%
0.76 lb Lactose (Milk Sugar)0.76 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.3%
32.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.05 oz Fuggles3.05 oz Fuggles Hops Pellet 4.5 Boil 60 min 13.78 44.5%
3.05 oz East Kent Goldings3.05 oz East Kent Goldings Hops Pellet 5 Boil 30 min 11.77 44.5%
0.76 oz Saaz0.76 oz Saaz Hops Leaf/Whole 3.5 Hopback at 200 °F 2 min 1.25 11.1%
6.86 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.38 oz Irish Moss Fining Boil 15 min.
34.29 g Chalk Water Agt Mash 1 hr.
3.81 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.33 g Epsom Salt Water Agt Mash 1 hr.
4.57 g Gypsum Water Agt Mash 1 hr.
5.71 g Table Salt Water Agt Mash 1 hr.
3.81 g Baking Soda Water Agt Mash 1 hr.
7.62 ml Lactic acid Water Agt Mash 1 hr.
0.76 lb cacao Flavor Secondary 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1.52 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 659 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
30 tsp Burton Salts. 885 ppm. 20 ml Lactic Acid. target pH 5,4

YWYNP0X
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.4 gal Protein Rest Temperature -- 122 °F 30 min
Saccrification Infusion -- 151 °F 40 min
Saccrification Infusion -- 156 °F 20 min
11.4 gal Sparge Sparge -- 165 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.76 gal (71.03 qt). Suggest reducing initial water volume to 11.94 gal (47.76 qt) and adding 5.76 gal (23.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.55 gal (66.22 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 4.55 gal (18.22 qt) sparge/top-off. 14 56  
Strike water volume at mash thickness of 1.75 qt/lb 14 56  
Mash volume with grains 16.55 66.2  
Grain absorption losses -4 -16  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.7 g | 70.8 qt) 18 72  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 16.03 g | 64.1 qt) 21.5 86  
Hops absorption losses (hopback) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.47 g | 85.9 qt) 16 64  
Total: 22.25 89
Equipment Profile Used: System Default
 
Notes

1 Servomyces tablet
secondary fermentation 69 degrees

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  • Last Updated: 2026-01-05 00:10 UTC