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stout 4 all szns

203 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 1178 gallons (fermentor volume)
Pre Boil Size: 1302 gallons
Pre Boil Gravity: 13.6 °P (recipe based estimate)
Post Boil Gravity: 15.0 °P (recipe based estimate)
Efficiency: 90% (brew house)
Source: Peter K
Calories: 203 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday September 9th 2025
15.0 °P
3.9 °P
6.0%
29.3
37.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,319.66 lb US - Pale 2-Row1319.66 lb Pale 2-Row 37 1.8 58.4%
219.94 lb Munich219.94 lb Munich 37 6 9.7%
246.60 lb Flaked Oats246.6 lb Flaked Oats 33 2.2 10.9%
123.30 lb American - Carapils (Dextrine Malt)123.3 lb Carapils (Dextrine Malt) 33 1.8 5.5%
48.35 lb American - Roasted Barley48.35 lb Roasted Barley 33 300 2.1%
167.82 lb American - Chocolate167.82 lb Chocolate 29 350 7.4%
119.67 lb Caramel / Crystal 60L119.67 lb Caramel / Crystal 60L 34 60 5.3%
15 lb Weyermann - Sinamar15 lb Sinamar - (late boil kettle addition) 24.4 3110.82 0.7%
2,260.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 lb flex1.1 lb flex Hops Extract 60 Boil 60 min 14.79 4.2%
10 lb Willamette10 lb Willamette Hops Pellet 4.5 Boil 30 min 8.53 38.3%
8 lb Willamette8 lb Willamette Hops Pellet 4.5 Boil 15 min 4.4 30.7%
7 lb Willamette7 lb Willamette Hops Pellet 4.5 Boil 5 min 1.55 26.8%
26.10 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Chalk Water Agt Mash 1 hr.
1.50 lb Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.70 lb Gypsum Water Agt Mash 1 hr.
89.14 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 66987 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
706 gal Infusion 164 °F 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 1195.54 gal (4782.14 qt). Suggest reducing initial water volume to 10.57 gal (42.27 qt) and adding 1183.54 gal (4734.14 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 881.3 gal (3525.18 qt) 701.67 2806.7  
Strike water volume at mash thickness of 1.25 qt/lb 701.67 2806.7  
Mash volume with grains 881.3 3525.2  
Grain absorption losses -280.67 -1122.7  
Remaining sparge water volume (equipment estimates 773.35 g | 3093.4 qt) 881.25 3525  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1194.1 g | 4776.4 qt) 1302 5208  
Volume increase from sugar/extract (late additions) 1.43 5.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -15.66 -62.6  
Post boil Volume 1178 4712  
Going into fermentor 1178 4712  
Total: 1582.92 6331.7
Equipment Profile Used: System Default
"stout 4 all szns" No Profile Selected beer recipe by Peter K. All Grain, ABV 6.01%, IBU 29.27, SRM 37.89, Fermentables: (Pale 2-Row, Munich, Flaked Oats, Carapils (Dextrine Malt), Roasted Barley, Chocolate, Caramel / Crystal 60L, Sinamar) Hops: (flex, Willamette) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2025-09-23 17:43 UTC