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mint stout

162 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday May 15th 2019
1.049
1.013
4.8%
48.4
22.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Briess - Brewers Malt 2-Row5.5 lb Brewers Malt 2-Row 37 1.8 80.4%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 3.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.7%
0.75 lb Briess - Brewers Oat Flakes0.75 lb Brewers Oat Flakes 32.2 2.5 11%
1.50 oz Flaked Barley1.5 oz Flaked Barley 32 2.2 1.4%
6.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 31.63 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 6.3 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Whirlpool 0 min 10.49 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g mint tea bags Herb Whirlpool 0 min.
0.35 oz mint leaves Herb Whirlpool 0 min.
2 oz cacao nibs Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping -- 155 °F 60 min
1 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.16 g | 20.6 qt) 5.11 20.4  
Mash volume with grains (equipment estimates 5.71 g | 22.8 qt) 5.65 22.6  
Grain absorption losses -0.86 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.52 10.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Volume into fermentor 2.5 10  
Total: 5.11 20.4
Equipment Profile Used: System Default
 
Notes

10 mint tea bags and .35oz fresh mint leaves placed in during cool down at about 140 and left to sit for 5-10 mins

2oz caco nibs boil for 5 mins then added in primary

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  • Public: Yup, Shared
  • Last Updated: 2019-05-15 22:37 UTC