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Stout VI

236 calories 26.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alex Cook
Calories: 236 calories (Per 330ml)
Carbs: 26.3 g (Per 330ml)
Created Monday January 26th 2015
1.076
1.022
7.1%
42.0
47.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg United Kingdom - Maris Otter Pale5.4 kg Maris Otter Pale 38 3.75 67.3%
0.50 kg United Kingdom - Brown0.5 kg Brown 32 65 6.2%
0.50 kg Munich0.5 kg Munich 37 6 6.2%
0.35 kg United Kingdom - Chocolate0.35 kg Chocolate 34 425 4.4%
0.35 kg United Kingdom - Crystal 90L0.35 kg Crystal 90L 33 90 4.4%
0.35 kg United Kingdom - Roasted Barley0.35 kg Roasted Barley 29 550 4.4%
0.17 kg Belgian - Special B0.17 kg Special B 34 115 2.1%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 2.5%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 0 2.5%
8.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 21.59 33.3%
20 g Chinook20 g Chinook Hops Leaf/Whole 11.5 Boil 30 min 15.42 44.4%
10 g Chinook10 g Chinook Hops Leaf/Whole 11.5 Boil 15 min 4.98 22.2%
45 g / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Sparge 67 °C 60 min
Starting Mash Thickness: 2.3 L/kg
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 332 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.1 qt/lb 4.75 19  
Grain absorption losses -2.07 -8.3  
Remaining sparge water volume (equipment estimates 5.43 g | 21.7 qt) 5.45 21.8  
Mash Lauter Tun losses -0.24 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.91 g | 31.6 qt) 7.93 31.7  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.34 25.4  
Going into fermentor 6.34 25.4  
Total: 10.2 40.8
"Stout VI" American Stout beer recipe by Alex Cook. All Grain, ABV 7.11%, IBU 41.99, SRM 47.61, Fermentables: (Maris Otter Pale, Brown, Munich, Chocolate, Crystal 90L, Roasted Barley, Special B, Rice Hulls, Cane Sugar) Hops: (Columbus, Chinook)
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  • Last Updated: 2021-12-23 08:36 UTC