Greg's Classic Stout - Beer Recipe - Brewer's Friend

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Greg's Classic Stout

194 calories 20.2 g 330 ml
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 12.15 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 10% (steeping grains only)
Source: Gregory Lamoureux
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Saturday January 9th 2016
1.063
1.016
6.2%
71.8
33.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,784 g Dry Malt Extract - Dark1784 g Dry Malt Extract - Dark 44 30 84.1%
1,784 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
179.05 g American - Caramel / Crystal 10L179.05 g Caramel / Crystal 10L 35 10 8.4%
79.58 g American - Roasted Barley79.58 g Roasted Barley 33 300 3.7%
79.58 g American - Black Malt79.58 g Black Malt 28 500 3.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Northern Brewer18 g Northern Brewer Hops Pellet 10 Boil 88 min 44.51 37.9%
13.26 g Willamette13.26 g Willamette Hops Pellet 4.9 Boil 42 min 13.47 27.9%
7.74 g Fuggles7.74 g Fuggles Hops Pellet 6.2 Boil 42 min 9.95 16.3%
5 g Willamette5 g Willamette Hops Pellet 4.9 Boil 10 min 2.06 10.5%
3.50 g Fuggles3.5 g Fuggles Hops Pellet 6.2 Boil 10 min 1.82 7.4%
47.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16.58 g Gypsum Water Agt Boil 88 min.
0.55 g Irish moss powder Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 15.6 L) 11.4
Mash volume with grains (equipment estimates 15.6 L) 11.6
Grain absorption losses (steeping) -0.3
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 16.4 L) 12.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 10.5
Going into fermentor 10.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 11.4  
Equipment Profile Used: System Default
 
Notes

"Greg's Classic Stout"

The only thing "classic" about this stout is that it's brewed the way Greg likes it! Nice and dry, but more hopped up and more alcoholic!

This is the first time I brewed with my new 21L pot, and I accidentally added too much water to the initial boil. I had to spend an extra 28 minutes boiling to get my volume down to fit the fermenter which resulted in an extra IBU kick. To preserve the flavour, I added the leftover hops for a 10min flavour infusion as the recipe initially intended.

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

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  • Public: Yup, Shared
  • Last Updated: 2016-05-07 19:37 UTC
  • Snapshot Created: 2016-01-09 09:08 UTC
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