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R&B Stout 2023

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 85% (brew house)
Hop Utilization: 97%
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Tuesday July 18th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Crisp Malting - Finest Maris Otter12 lb Finest Maris Otter $ 2.30 / lb
$ 27.60 		38 3 72.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 12.1%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley 29 550 9.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated $ 3.49 / lb
$ 0.87 		27 3.4 1.5%
0.25 lb Briess - Caramel Munich 60L0.25 lb Caramel Munich 60L 35.4 60 1.5%
16.50 lbs / $ 28.47
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Magnum1 oz Magnum Hops $ 1.82 / oz
$ 1.82 		Pellet 16.6 Boil 60 min 30.89 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4.8 Boil 15 min 8.86 66.7%
3 oz / $ 1.82
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Glucabuster Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
5 g Gypsum Water Agt Mash 1 hr.
9 g Lactic acid Water Agt Sparge 1 hr.
5 ml Foam Axe $ 2.00 / oz
$ 0.34 		Water Agt Boil 0 min.
$ 0.34
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 5.99 / each
$ 5.99
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 5.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
5.49 gal Saturate grain Strike 138 °F 130 °F 15 min
Ramp via recirc Temperature 130 °F 146 °F 45 min
Ramp via recirc Temperature 146 °F 158 °F 20 min
Mash out Temperature 158 °F 175 °F 15 min
5 gal Refill mash tun Batch Sparge 175 °F 175 °F --
5 gal Refill mash tun again Batch Sparge 175 °F 175 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.36 gal (53.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 5.36 21.5  
Mash volume with grains 6.68 26.7  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 10.31 g | 41.3 qt) 10.95 43.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.36 g | 53.5 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 16.31 65.3
Equipment Profile Used: System Default
 
Notes

Batch #137

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  • Public: Yup, Shared
  • Last Updated: 2023-07-21 03:24 UTC
  • Snapshot Created: 2023-07-18 15:29 UTC
  • Link To Parent Recipe