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Cream Stout

145 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: A. Bowley
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday February 4th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Briess - Pale Ale Malt 2-Row5.5 lb Pale Ale Malt 2-Row 36.8 3.5 66.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 12.1%
0.75 lb Muntons - Roasted Barley0.75 lb Roasted Barley 29 550 9.1%
0.50 lb The Swaen - Goldswaen Classic0.5 lb Goldswaen Classic 38 45 6.1%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 6.1%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz US Golding1 oz US Golding Hops Pellet 5 Boil 60 min 21.42 50%
0.50 oz US Golding0.5 oz US Golding Hops Pellet 5 Boil 15 min 5.31 25%
0.50 oz US Golding0.5 oz US Golding Hops Pellet 5 Boil 5 min 2.14 25%
2 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 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-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 162 °F 150 °F 60 min
Mash out Temperature 150 °F 170 °F 10 min
3 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 64.9 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.61 14.4  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 3.67 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.28 29.1
Equipment Profile Used: System Default
"Cream Stout" Dry Stout beer recipe by A. Bowley. All Grain, ABV 4.26%, IBU 28.87, SRM 33.03, Fermentables: (Pale Ale Malt 2-Row, Flaked Oats, Roasted Barley, Goldswaen Classic, Carapils Malt) Hops: (US Golding)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-03-22 14:43 UTC