018 - Zak's Birthday Stout - Beer Recipe - Brewer's Friend

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018 - Zak's Birthday Stout

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Randy Daily
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday October 18th 2018
1.046
1.012
4.5%
42.3
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 61.5%
5 lb Munich5 lb Munich 37 6 17.1%
2.50 lb United Kingdom - Roasted Barley2.5 lb Roasted Barley - (late boil kettle addition) 29 550 8.5%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 6.8%
12 oz United Kingdom - Chocolate12 oz Chocolate 34 425 2.6%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 1.7%
8 oz Molasses8 oz Molasses 36 80 1.7%
29.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Galena2 oz Galena Hops Pellet 13.8 Boil 60 min 31.38 66.7%
1 oz Galena1 oz Galena Hops Pellet 13.8 Boil 25 min 10.91 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
38 g Chalk Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
3 each Whirlfloc Water Agt Boil 15 min.
2 tsp Yeast nutrient Other Boil 15 min.
26.97 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 273 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
6 gram gypsum
2 gram salt
25 gram chalk
5 gram baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Infusion -- 156 °F 60 min
Temperature -- 168 °F 60 min
10.5 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.61 gal (78.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.61 gal (30.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.08 gal (52.33 qt). Suggest reducing strike water volume to 9.7 gal (38.8 qt) and adding 1.08 gal (4.33 qt) sparge/top-off. 10.78 43.1  
Strike water volume at mash thickness of 1.5 qt/lb 10.78 43.1  
Mash volume with grains 13.08 52.3  
Grain absorption losses -3.59 -14.4  
Remaining sparge water volume (equipment estimates 12.63 g | 50.5 qt) 13.02 52.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 19.61 g | 78.5 qt) 20 80  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 18 72  
Going into fermentor 18 72  
Total: 23.8 95.2
Equipment Profile Used: System Default
"018 - Zak's Birthday Stout" Irish Stout beer recipe by Randy Daily. All Grain, ABV 4.45%, IBU 42.29, SRM 36.4, Fermentables: (Maris Otter Pale, Munich, Roasted Barley, Flaked Barley, Chocolate, Caramel / Crystal 120L, Molasses) Hops: (Galena) Other: (Baking Soda, Calcium Chloride (dihydrate), Chalk, Epsom Salt, Gypsum, Table Salt, Whirlfloc, Yeast nutrient, Lactic acid)
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  • Last Updated: 2020-11-11 01:50 UTC