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Solstice American Stout

206 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.115 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Will Cass
Hop Utilization: 99%
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/solstice-american-stout/?utm_source=sfmc&utm_meduim=Email&utmCampaign=AHA
Created: Wednesday December 20th 2023
1.063
1.011
6.7%
33.9
15.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Ireland - Stout Malt11 lb Stout Malt 37 2 88%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 8%
8 oz Briess - Barley, Flaked8 oz Barley, Flaked 32.2 1.4 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 14.91 33.3%
1 oz HBC 342 Experimental1 oz HBC 342 Experimental Hops Pellet 10.9 Boil 5 min 4.15 33.3%
1 oz HBC 342 Experimental1 oz HBC 342 Experimental Hops Pellet 10.9 Hop Stand at 120 °F 15 min 14.84 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.24 g | 17 qt) 0.13 0.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 4.81 19.3
Equipment Profile Used: System Default
 
Notes

Mash crushed grains at 150°F (66°C) for 60 minutes, mash out at 168°F (76°C) for 10 minutes, and sparge gently to collect 7.5 gal. (28.4 L) of sweet wort.

Boil 60 minutes with Northern Brewer hops, adding 1 oz. HBC 342 at 5 min. Chill to 120°F (49°C), add 1 oz. HBC 342, and hold for 15 min.

Chill to 65°F (18°C), transfer to fermenter, oxygenate, and pitch yeast slurry at same temperature.

Ferment 7–10 days at 65°F (18°C), then warm to 68°F (20°C) and hold 2–3 days. Transfer to secondary once gravity stabilizes. Cold crash if kegging. Keg or bottle.



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  • Last Updated: 2026-06-23 23:05 UTC