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Gollo Stout

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday December 21st 2017
1.051
1.011
5.2%
22.6
40.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 71.9%
1 lb Proximity - Roasted Barley1 lb Roasted Barley 33 475 9%
20 oz Flaked Barley20 oz Flaked Barley 32 2.2 11.2%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 3.4%
8 oz Weyermann - Carafa I8 oz Carafa I 32 340 4.5%
178 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northern Brewer30 g Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 22.56 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Irish Moss Fining Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Cheyenne House Well
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
15 qt Strike 170 °F 153 °F 60 min
6 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.7 14.8  
Mash volume with grains 4.59 18.4  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.64 34.6
Equipment Profile Used: System Default
 
Notes

Dry Irish stout, carafe helped keep up roastiness with out being overly bitter. Pitch yeast about 70, ferments around mid sixties. Usually finishes about 1.014.

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  • Last Updated: 2021-01-11 15:28 UTC