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Lamarada Stout

300 calories 35.6 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 5.7 gallons (ending kettle volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Modern Homebrew Recipes, pp. 243
Calories: 300 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)
Created Monday September 12th 2016
1.089
1.029
7.81%
18.36
40
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 47.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 7.9%
1.10 lb United Kingdom - Brown1.1 lb Brown 32 65 5.8%
1 lb American - Wheat1 lb Wheat 38 1.8 5.3%
1.10 lb United Kingdom - Chocolate1.1 lb Chocolate 34 425 5.8%
0.75 lb United Kingdom - Extra Dark Crystal 120L0.75 lb Extra Dark Crystal 120L 33 120 4%
2 lb Honey2 lb Honey - (late addition) 42 2 10.6%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 5.3%
1.50 lb Blackprinz 1.5 lb Blackprinz 0 500 7.9%
18.95 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 6 Boil 60 min 18.36 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.19 gal Infusion 156 °F 90 min
mash out -- 168 °F 10 min
3.56 gal Sparge 168 °F 20 min
Starting Mash Thickness: 1.53 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 oz Sumatran coffee Flavor Other 10 min.
10.60 g Merken Flavor Boil 5 min.
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Wyeast nutrient Other Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 230 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=8XK50R4
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.16 40.7  
Strike water volume at mash thickness of 1.53 qt/lb 6.48 25.9  
Grain absorption losses -2.12 -8.5  
Remaining sparge water volume 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.79 31.2  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -2.25 -9  
Amount in kettle at end of boil 5.7 22.8  
Hops absorption losses -0.04 -0.2  
Estimated amount in fermentor 5.66 22.7  
Total: 10.16 40.7
 
Notes

"One man's extreme fermentation is another man's afternoon snack" ~ Garfield Brewery

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  • Last Updated: 2016-10-15 14:59 UTC