Steeped stout - Beer Recipe - Brewer's Friend

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Steeped stout

380 calories 43.1 g 750 ml
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 4.32 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.149 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 380 calories (Per 750ml)
Carbs: 43.1 g (Per 750ml)
Created: Thursday April 14th 2022
1.054
1.016
4.9%
23.0
33.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light 35 4 63.8%
0.25 kg Dry Malt Extract - Light0.25 kg Dry Malt Extract - Light 42 4 10.6%
1.75 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.20 kg Barrett Burston - Roasted Barley0.2 kg Roasted Barley 34.5 340 8.5%
0.20 kg American - Caramel / Crystal 40L0.2 kg Caramel / Crystal 40L 34 40 8.5%
0.20 kg Joe White - Chocolate Malt0.2 kg Chocolate Malt 33.1 244 8.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 60 min 13.93 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 20 min 8.44 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 1 min 0.6 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Might add a tiny bit of chalk (2g), will have to be super fine and pre steeping.
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Grain steep Steeping 75 °C 70 °C 30 min
1 L Rinse of grains pre boil. Sparge 50 °C 50 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 9.6 L) 9.4
Mash volume with grains (equipment estimates 9.6 L) 9.8
Grain absorption losses (steeping) -0.6
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 10.2 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 4.3
Top off amount 7.7
Going into fermentor 12
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: 17.1  
Equipment Profile Used: System Default
 
Notes

First basic stout recipie, doing extract and steeping, no mini mash. Add coffee or change it up in later brews.

By intention, chocolate malt is down a bit, see how that goes then invert future recipes.

Not sure on English or London ale yeast strains...

Thought of using amber malt extract but suspect that will make it a bit less dry and add to a sweater malt profile, this is more focusing on the steeped grains.

Some stouts are fermented warmer and colder mashed, seems odd. Havent decided on changing water chemistry. May do so to change malt / hop balance only (not doing this as malty balance to start). May add some bicarb soda to steeping to try and manage pH - not doing that but will measure pH.

Brew. Taste. Style. On YouTube had an interview with George Copley (Australia). With a winning imperial stout. Good info in there. 200g each, chocolate, roasted barley, crystal 40 (ish) and carafa special 3. Used joe white products. Also used amber / Morris otter base. It was alot more bitter though.

The carafa 3 really darkens it. Going to leave it out and go higher proportions of the others for this one, as I dont want real bitter notes. Could try export stout to that recipie in future.

Brought malt from ipswitch brewing Co.

Light chocolate, 850-1050 ebc.
Roasted barley 1200-1500 ebc
Medium crystal 90-130 ebc

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  • Last Updated: 2022-04-20 07:53 UTC