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The Lightness

224 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: KegOutlet.com
Calories: 224 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Monday June 1st 2015
1.067
1.021
6.0%
33.2
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 69%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 6.9%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 6.9%
1 lb American - Smoked Malt1 lb Smoked Malt 37 5 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.63 oz Columbus0.625 oz Columbus Hops Pellet 15 Boil 60 min 28.81 55.6%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 5 Boil 30 min 2.95 22.2%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 5 Boil 10 min 1.39 22.2%
1.12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Coffee Beans Flavor Secondary 2 min.
6 oz Cacao Nibs Flavor Secondary 7 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.0625 qt Fly Sparge -- 155 °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 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.17 g | 16.7 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

At start of fermentation, soak cacao nibs in vodka. After primary is complete, add cacao nibs and vodka to secondary.

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  • Last Updated: 2015-06-06 20:48 UTC