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Matthew's Stout

161 calories 15.8 g 12 oz
Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (ending kettle)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created Sunday July 10th 2016
1.049
1.011
4.9%
34.57
37.43
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Maris Otter6 lb Liquid Malt Extract - Maris Otter 36 4 60%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 20%
1.50 lb roasted barley1.5 lb roasted barley 22 325 15%
10 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.10 oz Willamette2.1 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 33.23 67.7%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Aroma 2 min 1.34 32.3%
3.1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8 qt Infusion 150 °F 75 min
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.75 27  
Grain absorption losses (steep / mash) -0.5 -2  
Volume increase from sugar/extract (early additions) 0.5 2  
Starting boil volume 6.75 27  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 5.25 21  
Hops absorption losses -0.12 -0.5  
Estimated amount in fermentor 5.13 20.5  
Total: 6.75 27
Method: Partial Mash, Style: Dry Stout, ABV 4.9%, IBU 34.57, SRM 37.43, Fermentables: (Liquid Malt Extract - Maris Otter, Caramel / Crystal 120L, Flaked Barley, roasted barley) Hops: (Willamette)
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  • Last Updated: 2016-09-17 16:12 UTC