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Scott's stout 5 gallon

188 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 24.6 liters
Post Boil Size: 21.2 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Scott
Calories: 188 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Thursday May 4th 2017
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FAB PHASE 0.5

by BREWPaquette

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 38

1.061
1.016
5.9%
35.1
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.54 kg Canadian - Pale 2-Row4.54 kg Pale 2-Row 36 1.75 75.4%
0.46 kg American - Caramel / Crystal 40L0.46 kg Caramel / Crystal 40L 34 40 7.6%
0.34 kg American - Black Barley0.34 kg Black Barley 27 530 5.6%
0.34 kg Canadian - Munich Light0.34 kg Munich Light 34 10 5.6%
0.34 kg Flaked Oats0.34 kg Flaked Oats 33 2.2 5.6%
6.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.15 g Centennial14.15 g Centennial Hops Leaf/Whole 10 Boil 90 min 18.11 50%
14.15 g Centennial14.15 g Centennial Hops Leaf/Whole 10 Boil 60 min 16.93 50%
28.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1.67 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20.6 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.9 L Strike 68 °C 68 °C 60 min
12 L Fly Sparge 72 °C 72 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 18.9
Mash volume with grains 22.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 12.8 L) 12.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 24.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18.9 L) 21.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.2 L) 18.9
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

2-3 days primary ferment - until main activity drops, 3-4 weeks secondary

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  • Last Updated: 2020-07-18 17:41 UTC