Watney's Cream Stout - Beer Recipe - Brewer's Friend

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Watney's Cream Stout

184 calories 22.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.96 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 68% (brew house)
Source: AHS
Calories: 184 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Sunday February 10th 2019
1.055
1.019
4.9%
20.1
35.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale Ale8.5 lb Pale Ale 37 3.5 75.6%
0.75 lb United Kingdom - Crystal 60L0.75 lb Crystal 60L 34 60 6.7%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 2.2%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 6.7%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2.2%
0.75 lb Maltodextrin0.75 lb Maltodextrin - (late boil kettle addition) 39 0 6.7%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Northern Brewer0.67 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 20.07 100%
0.67 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 each Wyeast - Beer Nutrient Water Agt Boil 15 min.
0.75 tsp Amylase Enzymes Water Agt Mash 90 min.
1 tsp Amylase Enzymes Water Agt Boil 0 min.
1.40 g Epsom Salt Water Agt Mash 90 min.
2.50 g Gypsum Water Agt Mash 90 min.
3 g Table Salt Water Agt Mash 90 min.
1.78 ml Phosphoric acid Water Agt Mash 90 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 1.75 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 13 50 75 75 171
For mash water I used 50% Camp Rock Grove water and 50% RO water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 135 °F 30 min
Temperature -- 153 °F 50 min
Mashout Temperature -- 168 °F 10 min
1.21 gal Sparge -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.28 g | 33.1 qt) 7.52 30.1  
Mash volume with grains (equipment estimates 9.12 g | 36.5 qt) 8.36 33.5  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.71 g | 26.9 qt) 5.96 23.8  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 7.52 30.1
Equipment Profile Used: System Default
"Watney's Cream Stout" Sweet Stout beer recipe by AHS. BIAB, ABV 4.86%, IBU 20.07, SRM 35.43, Fermentables: (Pale Ale, Crystal 60L, Roasted Barley, Chocolate, Flaked Barley, Maltodextrin) Hops: (Northern Brewer) Other: (Whirlfloc, Beer Nutrient, Amylase Enzymes, Epsom Salt, Gypsum, Table Salt, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-02-10 21:31 UTC