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Far out stout

184 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (ending kettle)
Rating:
4.00 (1 Review)

Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday November 27th 2014
1.056
1.011
6.0%
31.6
44.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Bohemian Pilsner7 lb Bohemian Pilsner 38 1.9 63.9%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 9.1%
0.75 lb German - CaraMunich III0.75 lb CaraMunich III 34 57 6.8%
0.70 lb Flaked Oats0.7 lb Flaked Oats 33 2.2 6.4%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley - (late boil kettle addition) 29 550 6.8%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 6.8%
10.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 17.84 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 13.71 50%
2 oz / $ 0.00
 
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:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 10 95 55 75
Use reverse osmosis water and add 1.5 teaspoon CaCl, and 1 teaspoon gypsum to strike water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.62 34.5  
Mash volume with grains 9.49 38  
Grain absorption losses -1.37 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.68 g | 18.7 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

While the mash is... mashing, make an extraction from the roast barley by steeping in 1.5 quarts of water at 160F for half an hour. Add 1/4tsp each baking soda and chalk to steeping liquor. Strain and set aside. Add extract to last 5 mins of the boil.

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  • Last Updated: 2017-01-28 00:56 UTC