Bessie's Teet Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bessie's Teet Stout

335 calories 40.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sean Parker
Calories: 335 calories (Per 12oz)
Carbs: 40.9 g (Per 12oz)
Created: Wednesday July 18th 2018
1.099
1.034
8.6%
22.3
42.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Ireland - Stout Malt10 lb Stout Malt 37 2 50%
3 lb German - Bohemian Pilsner3 lb Bohemian Pilsner 38 1.9 15%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.5%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 2.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.1 Boil 60 min 8.8 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.1 Boil 30 min 13.53 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.1 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Wyeast nutrient Other Boil 10 min.
4 oz Cocoa Nibs Flavor Secondary 2 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4 oz.       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10 Gal. R/O water
1/2 tsp. gypsum
2/3 tsp calcium chloride
Lactose at 10 min. to end of boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Saccharification Infusion -- 153 °F 75 min
30 qt Mash out Sparge -- 168 °F 20 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 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 2.75 g | 11 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.25 g | 29 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

1st place 2019 Maui Brewer's Fest
1st place 2019 Kona Brewer's Fest
2nd place 2019 California State Homebrew Competition



Award Winning Recipe
Last Updated and Sharing
 
481
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-05-27 02:01 UTC