Old Masson Stout - Beer Recipe - Brewer's Friend

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Old Masson Stout

275 calories 27.6 g .5 L
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.46 liters
Post Boil Size: 23.95 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Paul Slater
Calories: 275 calories (Per .5L)
Carbs: 27.6 g (Per .5L)
Created: Saturday August 12th 2023
1.059
1.014
5.9%
21.9
37.6
5.7
16.44
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Pauls Malt - Maris Otter Keep Flying4.4 kg Maris Otter Keep Flying £ 1.58 / kg
£ 6.95 		38 2.4 77.3%
0.50 kg Crisp Malting - Chocolate Malt0.5 kg Chocolate Malt £ 2.20 / kg
£ 1.10 		32.66 450 8.8%
0.40 kg Crisp Malting - Crystal 60L0.4 kg Crystal 60L £ 2.00 / kg
£ 0.80 		33.1 60 7%
0.24 kg Quaker - Rolled Oats0.242 kg Rolled Oats £ 2.00 / kg
£ 0.48 		4 1 4.3%
0.15 kg 1886 Malt House - US - 1886 Malt House - Roasted Barley0.15 kg US - 1886 Malt House - Roasted Barley 33 300 2.6%
5.69 kg / £ 9.34
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g East Kent Goldings27 g East Kent Goldings Hops £ 0.04 / g
£ 1.08 		Pellet 6 Boil 60 min 17.65 45%
13 g Fuggles13 g Fuggles Hops £ 0.04 / g
£ 0.52 		Leaf/Whole 3.3 Boil 60 min 4.25 21.7%
20 g Crystal20 g Crystal Hops £ 0.05 / g
£ 1.00 		Pellet 4.3 Dry Hop 0 days 33.3%
60 g / £ 2.60
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
£ 4.50 / each
£ 4.50
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
£ 4.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
bs5 Wells
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74 9 8 14 9 234.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Mix grains with liquor Strike 72 °C 67 °C 60 min
mash at 65c Infusion -- -- --
14 L Sparge 77 °C 70 °C 20 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.1
Mash volume with grains 22.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 15.9 L) 14.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 28.9 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 33.6  
Equipment Profile Used: System Default
"Old Masson Stout" Irish Extra Stout beer recipe by Paul Slater. All Grain, ABV 5.87%, IBU 21.9, SRM 37.64, Fermentables: ( Maris Otter Keep Flying, Chocolate Malt, Crystal 60L, Rolled Oats, US - 1886 Malt House - Roasted Barley) Hops: (East Kent Goldings, Fuggles, Crystal)
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  • Last Updated: 2023-08-12 14:34 UTC