Sour Stout - Beer Recipe - Brewer's Friend

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Sour Stout

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday August 6th 2017
1.064
1.014
6.5%
6.4
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 73.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
0.50 lb American - Black Barley0.5 lb Black Barley 27 530 3.7%
0.40 lb American - Chocolate0.4 lb Chocolate 29 350 3%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose 46 0.5 1.8%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 3%
13.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 6.4 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Add 1 tsp CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.82 23.3  
Mash volume with grains 6.88 27.5  
Grain absorption losses -1.66 -6.7  
Remaining sparge water volume (equipment estimates 3.09 g | 12.4 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.89 39.6
Equipment Profile Used: System Default
"Sour Stout" Oatmeal Stout beer recipe by RationalRebel. All Grain, ABV 6.51%, IBU 6.4, SRM 33.18, Fermentables: (Maris Otter Pale, Caramel / Crystal 60L, Flaked Oats, Black Barley, Chocolate, Corn Sugar - Dextrose, Acidulated Malt) Hops: (Saaz) Other: (whirlfloc)
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  • Last Updated: 2017-08-06 15:55 UTC