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stout 1

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Schima
Hop Utilization: 96%
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday January 17th 2026
1.057
1.012
5.9%
36.5
38.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Simpsons - Finest Pale Ale Maris Otter10 kg Finest Pale Ale Maris Otter 37 2.6 69.4%
1.90 kg Weyermann - Munich Type II (Dark)1.9 kg Munich Type II (Dark) 37 10 13.2%
1 kg Simpsons - Heritage Crystal1 kg Heritage Crystal 32 66 6.9%
0.50 kg Simpsons - Roasted Barley0.5 kg Roasted Barley 28.52 600 3.5%
0.50 kg Simpsons - Chocolate Malt0.5 kg Chocolate Malt 31.7 444 3.5%
0.25 kg Weyermann - Carafa Special Type III0.25 kg Carafa Special Type III 29.9 525 1.7%
0.25 kg United Kingdom - Pale Chocolate0.25 kg Pale Chocolate 33 207 1.7%
14.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Magnum70 g Magnum Hops Pellet 13.4 Boil at 100 °C 60 min 35.78 70%
30 g styrian golding(celeia)30 g styrian golding(celeia) Hops Pellet 5 Whirlpool at 79 °C 12 min 0.73 30%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.30 g Salt Water Agt Mash 1 hr.
1 qt cg tablet(irish moss) Fining Mash 15 min.
4 g yeastlife extra Other Primary 0 min.
1 g ABV ISY ENHANCE Other Primary 0 min.
4 g Ascorbic Acid Other Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 295 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 31 19 80 58 350
For dark beers I use domestic tap water, I just balance it a little.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Infusion 67 °C 67 °C 60 min
Starting Mash Thickness: 3.69 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.2 L. Suggest reducing initial water volume to 45.4 L and adding 20.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.64 L. Suggest reducing strike water volume to 35.9 L and adding 17.24 L sparge/top-off. 53.1
Strike water volume at mash thickness of 3.7 L/kg 53.1
Mash volume with grains 62.6
Grain absorption losses -14.4
Remaining sparge water volume (equipment estimates 28.4 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.2 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 60.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 60
Total: 75.3  
Equipment Profile Used: System Default
"stout 1" American Stout beer recipe by Schima. All Grain, ABV 5.89%, IBU 36.51, SRM 38.31, Fermentables: (Finest Pale Ale Maris Otter, Munich Type II (Dark), Heritage Crystal, Roasted Barley, Chocolate Malt, Carafa Special Type III, Pale Chocolate) Hops: (Magnum, styrian golding(celeia)) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, cg tablet(irish moss), yeastlife extra, ABV ISY ENHANCE, Ascorbic Acid)
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  • Last Updated: 2026-03-29 19:03 UTC