Stout, Don’t Poke the Bear - Beer Recipe - Brewer's Friend

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Stout, Don’t Poke the Bear

284 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AHA
Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Sunday August 22nd 2021
1.085
1.022
8.3%
26.5
31.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 73.6%
1.30 lb American - White Wheat1.3 lb White Wheat 40 2.8 8%
11.50 oz Munich - Light 10L11.5 oz Munich - Light 10L 33 10 4.4%
9.70 oz American - Chocolate9.7 oz Chocolate 29 350 3.7%
9.60 oz Flaked Oats9.6 oz Flaked Oats 33 2.2 3.7%
9.60 oz Flaked Barley9.6 oz Flaked Barley 32 2.2 3.7%
7.80 oz American - Roasted Barley7.8 oz Roasted Barley 33 300 3%
261 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.30 g Barth-Haas - Galena11.3 g Galena Hops Pellet 12.5 Boil 60 min 17.24 30.7%
0.90 oz Mount Hood0.9 oz Mount Hood Hops Pellet 6 Boil 15 min 9.27 69.3%
36.81 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 lb Lactose Flavor Boil 20 min.
1 oz Dutch Cocoa Flavor Boil 30 min.
6 oz cocoa nibs Flavor Primary --
2 oz coffee Flavor Secondary --
2 each vanilla beans Flavor Secondary --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.1 20.4  
Mash volume with grains 6.4 25.6  
Grain absorption losses -2.04 -8.2  
Remaining sparge water volume (equipment estimates 3.74 g | 15 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.29 37.2
Equipment Profile Used: System Default
 
Notes

Add Cocoa Nibs after 75% of fermentation is complete. Rack on the coffee for secondary. Add the vanilla for 1 week. A diacetyl rest is recommended.

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  • Public: Yup, Shared
  • Last Updated: 2021-11-12 01:51 UTC