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Poppy Gold Stout

189 calories 20.8 g 12 oz
Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Heilman
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created Thursday May 3rd 2018
1.057
1.016
5.42%
19.57
40.03
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Dry Malt Extract - Dark3.3 lb Dry Malt Extract - Dark 44 30 38.2%
3.30 lb Dry Malt Extract - Dark3.3 lb Dry Malt Extract - Dark - (late addition) 44 30 38.2%
0.80 oz Corn Sugar - Dextrose0.8 oz Corn Sugar - Dextrose 46 0.5 0.6%
6.65 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 11.6%
12 oz American - Chocolate12 oz Chocolate 29 350 8.7%
4 oz American - Black Malt4 oz Black Malt 28 500 2.9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.32 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.25 50%
2 oz / 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3 12  
Grain absorption losses (steep / mash) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Starting boil volume 3 12  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Post boil volume 1.68 6.7  
Fermenter Volume 1.68 6.7  
Top off amount 3.82 15.3  
Target batch size 5.5 22  
Total: 6.82 27.3
 
Notes

VERY thick. Made a 5 gallon batch from a 6 gallon recipe = higher ABV and heavy malt taste.

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  • Last Updated: 2018-11-01 23:51 UTC