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'Murican Stout

203 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
No Chill: 10 minute extended hop boil time
Calories: 203 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Thursday April 23rd 2015
1.066
1.015
6.7%
35.1
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 55.8%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 27.9%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 4.7%
0.50 lb American - Caramel / Crystal 150L0.5 lb Caramel / Crystal 150L 33 150 4.7%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.7%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 5 Boil 60 min 28.27 66.7%
1 oz Fuggles1 oz Fuggles Hops Pellet 5 Boil 5 min 6.79 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
1 tbsp Yeast Energizer Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 5oz       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.78 7.1  
Mash volume with grains 2.16 8.6  
Grain absorption losses -0.59 -2.4  
Remaining sparge water volume (equipment estimates 6.02 g | 24.1 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 7.46 g | 29.9 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.1 20.4  
Going into fermentor 5.1 20.4  
Total: 4.33 17.3
Equipment Profile Used: System Default
 
Notes

2 packets of yeast is 0.58 pitch rate.

Bring strike water (8qts) to 159 in pot on the stove, once at 159 remove from heat (should drop to about 149F with grains). Add grains in bag to pot at stir well, leave for 1 hour. If you want a dry stout remove the grains after 0.5 hours and stir in your malt extract, do not apply heat let is rest for 1.5 more hours. This will allow the beta to break down the complex sugars in the extract.

In a separate pot heat sparge water (8qts) to 180F.

Pull grain bag out of kettle and set in colander on top of pot.

Once grain is out reapply heat. Sparge grain until no sparge water remains or the kettle is filled to the desired level.

Bring to a boil and continue as usual.

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  • Last Updated: 2016-12-21 01:09 UTC