Stout - Low Alcohol2 - Beer Recipe - Brewer's Friend

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Stout - Low Alcohol2

126 calories 14.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 82% (brew house)
Source: John Travers
Calories: 126 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)
Created: Saturday April 6th 2019
1.038
1.012
3.4%
30.7
31.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 73.4%
2 lb United Kingdom - Crystal 50L2 lb Crystal 50L 34 50 7.3%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 3.7%
20 oz United Kingdom - Roasted Barley20 oz Roasted Barley 29 550 4.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.7%
1 lb American - Black Malt1 lb Black Malt 28 500 3.7%
27.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.40 oz Fuggles3.4 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.89 43.6%
3.40 oz East Kent Goldings3.4 oz East Kent Goldings Hops Pellet 5 Boil 30 min 13.57 43.6%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Hopback at 200 °F 2 min 1.25 12.8%
7.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Irish Moss Fining Boil 15 min.
20 ml Lactic acid Water Agt Mash 1 hr.
18 g Chalk Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
6 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 567 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.36 psi       Temp: 68 °F       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Protein Rest Temperature -- 122 °F 30 min
12 gal Saccrification Temperature -- 151 °F 40 min
12 gal Saccrification Temperature -- 156 °F 20 min
14 gal Sparge Fly Sparge -- 165 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.79 gal (91.17 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.79 gal (43.17 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.81 gal (63.22 qt). Suggest reducing strike water volume to 9.82 gal (39.28 qt) and adding 3.81 gal (15.22 qt) sparge/top-off. 13.63 54.5  
Strike water volume at mash thickness of 2 qt/lb 13.63 54.5  
Mash volume with grains 15.81 63.2  
Grain absorption losses -3.41 -13.6  
Remaining sparge water volume (equipment estimates 12.82 g | 51.3 qt) 13.03 52.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.79 g | 91.2 qt) 23 92  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1  
Post boil Volume (equipment estimates 21.04 g | 84.2 qt) 21.5 86  
Hops absorption losses (hopback) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.46 g | 85.9 qt) 21 84  
Total: 26.66 106.6
Equipment Profile Used: System Default
 
Notes

add 1 Servomyces tablet for yeast
trying low alcohol beer, added more % more roast barley etc. to get a bit more bite with the reduced alcohol.
Using a mash thickness of 2qt/lb which is quite thin. There is danger of extracting tannins on the fly sparge. Watch the SG on the last runnings and stop when SG is less than 1.008. Add hot liquor to BK if necessary to get to 22.5 gals. Ensure sparge and mash are pH 5.4
secondary fermentation 69 degrees,

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  • Last Updated: 2019-10-17 00:58 UTC