SEXUAL STOUT - Beer Recipe - Brewer's Friend

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SEXUAL STOUT

234 calories 26.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 78% (brew house)
Source: MARC S.
Calories: 234 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Saturday November 27th 2021
1.070
1.021
6.4%
45.0
46.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.20 lb US - Pale 2-Row9.2 lb Pale 2-Row 37 1.8 57.7%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 18.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
1 lb American - Chocolate1 lb Chocolate 29 350 6.3%
0.75 lb Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 4.7%
1 lb US - Roasted Barley1 lb US - Roasted Barley 33 490 6.3%
15.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.12 oz Willamette2.12 oz Willamette Hops Pellet 6.8 Boil at 212 °F 90 min 45 100%
2.12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
1 each Whirlfloc tablet Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I use a municipal water supply that runs through a G.E. under the counter water filter that is then treated with 5 Star pH stabilizer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.98 gal Strike 128 °F 122 °F 30 min
2 gal STARCH CONVERSION Infusion 212 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.98 19.9  
Mash volume with grains 6.26 25  
Grain absorption losses -1.99 -8  
Remaining sparge water volume (equipment estimates 5.84 g | 23.4 qt) 5.26 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 10.24 41
Equipment Profile Used: System Default
 
Notes

ADD GRAINS AND PH STABILIZER TO 4.98 GALLONS OF 128 DEGREE WATER THAT SHOULD STABILIZE AT 122 DEGREES AND HOLD FOR A 30 MINUTE PROTEIN REST. ADD 2 GALLONS OF BOILING WATER AND ADD HEAT IF NECESSARY TO OBTAIN 152 DEGREES AND HOLD FOR A 60 MINUTE STARCH CONVERSION. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE WITH 180 DEGREE WATER TO COLLECT 7.8 GALLONS OF WORT. BOIL 90 MINUTES AND ADD HOPS AND WHIRLFLOC AT TIMES INDICATED ABOVE. COOL TO 68 DEGREES AND PITCH YEAST. FERMENT IN PRIMARY FOR 1 WEEK THEN TRANSFER TO SECONDARY FOR 2 WEEKS. BOTTLE OR KEG.

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  • Last Updated: 2023-12-16 00:31 UTC