Mick Stout - Beer Recipe - Brewer's Friend

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Mick Stout

154 calories 14.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dusty Mud Irish Stout - Charlie Papazian
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday July 22nd 2014
1.047
1.010
4.9%
40.3
34.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 62.3%
14 oz American - Caramel / Crystal 120L14 oz Caramel / Crystal 120L 33 120 9.1%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 7.8%
8 oz American - Black Malt8 oz Black Malt 28 500 5.2%
1.50 lb Dry Malt Extract - Pilsen1.5 lb Dry Malt Extract - Pilsen 42 2 15.6%
154 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz First Gold0.5 oz First Gold Hops Pellet 7.5 Boil 60 min 12.23 21.7%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 60 min 16.31 43.5%
0.80 oz Willamette0.8 oz Willamette Hops Pellet 4.5 Boil 60 min 11.75 34.8%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
9 g Chalk (CaCO3) Water Agt Mash --
2 g Gypsum (CaSO4) Water Agt Mash --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
7.7 qt heat to 147F Infusion -- 133 °F 30 min
3.6 qt add boiling Infusion -- 155 °F 45 min
heat? check this step Temperature -- 158 °F 15 min
raise temp Temperature -- 167 °F --
10 qt Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.74 g | 34.9 qt) 6.9 27.6  
Mash volume with grains (equipment estimates 8.74 g | 34.9 qt) 7.55 30.2  
Grain absorption losses (steeping) -1.02 -4.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.84 g | 31.3 qt) 6 24  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
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: 6.9 27.6
Equipment Profile Used: System Default
 
Notes

Modifications (25 Feb 2017):
4.5 -> 6 gal boil
16 -> 12 oz C120 to reduce strong raisin flavor.

Blend 2 gal of distilled water.

8 Jun 2017 | Beer too thin with C120 reduction, at least early on. With a month or so of age in the bottle, this became quite good. No strong raisin flavor at all.
Bump up C120 to 14 oz.

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  • Last Updated: 2017-06-09 01:37 UTC