Standard Stout (#2) - Beer Recipe - Brewer's Friend

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Standard Stout (#2)

206 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: E. Jubeck
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Thursday November 17th 2016
1.062
1.017
6.0%
39.4
45.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 50.4%
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 26.9%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 10.1%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 1.7%
2.25 lb United Kingdom - Roasted Barley2.25 lb Roasted Barley 29 550 7.6%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 3.4%
29.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 12.3 Boil 75 min 39.44 100%
2 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
19 gallons R/O water

3/4 tsp Acid Blend
2 tsp Calcium Chloride
1 Campden Tablet
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.58 gal (54.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.58 gal (6.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.54 gal (54.15 qt). Suggest reducing initial water volume to 9.62 gal (38.48 qt) and adding 1.54 gal (6.15 qt) sparge/top-off. 11.16 44.6  
Strike water volume at mash thickness of 1.5 qt/lb 11.16 44.6  
Mash volume with grains 13.54 54.1  
Grain absorption losses -3.72 -14.9  
Remaining sparge water volume 6.81 27.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.58 g | 54.3 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 12.43 g | 49.7 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.97 71.9
Equipment Profile Used: System Default
 
Notes

My first effort to create arguably the most enjoyable anytime beer - the standard stout.

** I split the batch and put 5 lbs of fresh door county cherries in the secondary of one fermentor. These fermented out nicely, leaving a slight cherry flavor and a pinkish hue to the foam. The other fermentor was a regular stout.



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  • Last Updated: 2016-11-17 18:02 UTC