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Stouty - 13D.

250 calories 22.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 17.81 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J. Eddy
Hop Utilization: 98%
Calories: 250 calories (Per 16oz)
Carbs: 22.2 g (Per 16oz)
Created: Friday January 14th 2022
1.076
1.014
8.1%
38.4
35.6
5.6
76.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb The Swaen - GoldSwaen Munich Light20 lb GoldSwaen Munich Light $ 1.36 / lb
$ 27.20 		36.8 30 34.5%
10 lb Briess - US - Bonlander Munich Malt 10L10 lb US - Bonlander Munich Malt 10L $ 1.36 / lb
$ 13.60 		36 10 17.2%
10 lb Briess - Victory Malt10 lb Victory Malt $ 1.64 / lb
$ 16.40 		34.5 28 17.2%
8 lb Brown Malt8 lb Brown Malt - (late boil kettle addition) $ 0.00 / lb
$ 0.00 		34 90.36 13.8%
10 lb American - White Wheat10 lb American - White Wheat $ 1.95 / lb
$ 19.50 		40 2.8 17.2%
58 lbs / $ 76.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Northern Brewer4 oz Northern Brewer Hops Pellet 8.6 Boil at 212 °F 30 min 23.97 40%
4 oz Wakatu4 oz Wakatu Hops $ 0.00 / oz
$ 0.00 		Pellet 7.5 Boil at 212 °F 15 min 13.5 40%
2 oz Yakima Valley Hops - Strata 2 oz Strata Hops Pellet 12 Boil at 212 °F 1 min 0.94 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
10 g Irish Moss Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
2 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
61 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1779 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
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Strike 165 °F 152 °F 60 min
8 gal Fly Sparge 152 °F 170 °F 35 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.88 gal (75.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.88 gal (27.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 30.02 gal (120.06 qt). Suggest reducing strike water volume to 7.36 gal (29.44 qt) and adding 18.02 gal (72.06 qt) sparge/top-off. 25.38 101.5  
Strike water volume at mash thickness of 1.75 qt/lb 25.38 101.5  
Mash volume with grains 30.02 120.1  
Grain absorption losses -7.25 -29  
Remaining sparge water volume (equipment estimates 1 g | 4 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.88 g | 75.5 qt) 19 76  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume (equipment estimates 17 g | 68 qt) 17.81 71.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.81 g | 71.2 qt) 17 68  
Total: 26.5 106
Equipment Profile Used: System Default
 
Notes
  • Mash water does not need acid, acid level low pH due to high
    roasted malts.
  • Late additions - Brown Malt (5lb) , 2-row Toasted (5lb)
    into Mash near end, to reduce acid levels from high roast malt
    adjunct.

  • Late additions resulted in a stuck mash. The beer was "green" for a while. I let it age 18 months in kegs then bottled with priming sugars.
    It went from burnt and undrinkable, to sweet and roasty.
    This beer found its place in time, but needed a lot of it to recover.

    I would suggest steeping the late additions separately and adding after the fact.

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  • Last Updated: 2025-10-02 12:36 UTC