Rainy Day Stout II - Beer Recipe - Brewer's Friend

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Rainy Day Stout II

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Thomas Hezel
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday May 1st 2014
1.056
1.010
6.0%
33.5
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 75%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.3%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 4.2%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 2.1%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.2%
0.25 lb American - Blackprinz0.25 lb Blackprinz 36 500 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.2 Boil 60 min 33.54 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt single step infusion Infusion -- 150 °F 90 min
24 qt sparge Sparge -- 165 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.46 g | 21.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

from an all grain recipe in 2002, which had good comments from me on taste. halving the black patent malt. Also dropping the hops to 1.25 oz to put within dry stout specs. Also using my new favorite yeast strain, instead of Wyeast 1056. Also dropping mash temp down to 150. Will also try to reduce PH of mash water. We will want to see if we can improve on last time's efficiency, which was 58% for this recipe. shooting for a long sparge/lauter.

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  • Last Updated: 2014-06-09 13:47 UTC