Duane's Sticky Sweet Stout - Beer Recipe - Brewer's Friend

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Duane's Sticky Sweet Stout

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Midwest, Mad Fermentationist, Duane
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday March 13th 2015
1.062
1.015
6.1%
39.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 57.1%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 16.3%
1 lb American - Chocolate1 lb Chocolate 29 350 8.2%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 6.1%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 4.1%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.1%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 60 min 11.56 26.7%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 8.88 26.7%
15 g Galaxy15 g Galaxy Hops Pellet 15 Boil 20 min 17.5 20%
20 g Galaxy20 g Galaxy Hops Pellet 15 Boil 0 min 26.7%
75 g / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 100g       CO2 Level: 2.1 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Heat strike to 170F, dough in @ 166.3F Infusion -- 155 °F 60 min
3 gal Heat sparge to 172F Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.83 15.3  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.03 32.1
Equipment Profile Used: System Default
 
Notes

Add approximately 55g of crushed coffee beans, in a muslin bag, to the fermentor for 24hr (one day before bottling).


-Expecting this stout to turn out really well. Should be very thick, slick, 'n delicious.

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  • Last Updated: 2015-05-02 01:04 UTC