Knockout Stout - Beer Recipe - Brewer's Friend

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Knockout Stout

376 calories 38.2 g 12 oz
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Beer Stats
Method: Extract
Style: Tropical Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 5.44 gallons
Post Boil Size: 3.94 gallons
Pre Boil Gravity: 1.134 (recipe based estimate)
Post Boil Gravity: 1.185 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 376 calories (Per 12oz)
Carbs: 38.2 g (Per 12oz)
Created: Tuesday October 12th 2021
1.112
1.028
11.1%
59.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb Dry Malt Extract - Pilsen14.5 lb Dry Malt Extract - Pilsen 42 2 72.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 7.5%
16 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb United Kingdom - Black Patent1.5 lb Black Patent 27 525 7.5%
1 lb Dingemans - Special B1 lb Special B 33.1 125 5%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 2.5%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 2.5%
0.50 lb Weyermann - Caramunich Type 10.5 lb Caramunich Type 1 33.5 35 2.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 10.8 Boil 60 min 44.43 75%
1 oz Columbus1 oz Columbus Hops Pellet 17.5 Boil 20 min 14.53 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Gypsum (Calcium Sulfate) Water Agt Mash --
15 g Calcium Chloride (anhydrous) Water Agt Mash --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 227 B cells required
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
16544
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.15 g | 20.6 qt) 5 20  
Mash volume with grains (equipment estimates 5.15 g | 20.6 qt) 5.44 21.8  
Grain absorption losses (steeping) -0.69 -2.8  
Volume increase from sugar/extract (early additions) 1.13 4.5  
Pre boil volume (equipment estimates 5.59 g | 22.4 qt) 5.44 21.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 3.94 15.8  
Top off amount 2.56 10.2  
Going into fermentor 6.5 26  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.56 30.2
Equipment Profile Used: System Default
 
Notes

Add 10g of Calcium Carbonate to boil water

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  • Last Updated: 2021-10-12 03:39 UTC