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Sundance Stout (var 2)

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Sunday September 3rd 2017
1.066
1.018
6.3%
42.1
33.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 72.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13.1%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.3%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.3%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 3.3%
0.25 lb United Kingdom - Coffee Malt0.25 lb Coffee Malt 36 150 1.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.3%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Palisade1.5 oz Palisade Hops Pellet 7.5 Boil 60 min 39.45 30%
0.50 oz Palisade0.5 oz Palisade Hops Pellet 7.5 Boil 5 min 2.62 10%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Dry Hop 3 days 60%
5 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 152 °F 60 min
2 qt Add Dark Malts Infusion -- 152 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.72 22.9  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.51 g | 14.1 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.66 38.6
Equipment Profile Used: System Default
 
Notes

The difference between original and var 2 is the late addition of all dark malts at 15 min instead of just roasted barley at 10 min.

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  • Last Updated: 2017-09-27 15:28 UTC