School Stout - Beer Recipe - Brewer's Friend

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School Stout

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark John
Hop Utilization: 99%
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday September 7th 2021
1.059
1.011
6.2%
49.9
48.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Northwest Pale Ale Malt5 lb Northwest Pale Ale Malt 37 3 41.7%
4 lb American - Vienna4 lb Vienna 35 4 33.3%
1 lb American - Chocolate1 lb Chocolate 29 350 8.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 8.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Chinook0.5 oz Chinook Hops Pellet 11.6 First Wort 60 min 24.65 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 13.36 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4 Boil 30 min 11.88 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Salem, Oregon
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
4.2 gal Strike 162 °F 154 °F 60 min
4 gal Batch Sparge 172 °F 168 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.2 16.8  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.25 37
Equipment Profile Used: System Default
"School Stout" American Stout beer recipe by Mark John. All Grain, ABV 6.22%, IBU 49.9, SRM 48.53, Fermentables: (Northwest Pale Ale Malt, Vienna, Chocolate, Caramel / Crystal 120L, Roasted Barley) Hops: (Chinook, Fuggles, East Kent Goldings) Other: (Gypsum, Irish Moss, Yeast Nutrient)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-09-07 22:05 UTC