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Andy 142 Sweet Stout (Murphy clone)

184 calories 17.6 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 gallons (ending kettle volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 99%
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Saturday June 8th 2019
1.056
1.012
5.8%
21.1
40.0
n/a
80.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb US - Pale 2-Row28 lb Pale 2-Row 1.37 / lb
38.36
37 1.8 70%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L 1.64 / lb
3.28
34 60 5%
3 lb American - Roasted Barley3 lb Roasted Barley 1.64 / lb
4.92
33 300 7.5%
5 lb United Kingdom - Chocolate5 lb Chocolate 1.64 / lb
8.20
34 425 12.5%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 0.96 / lb
1.92
45 15 5%
40 lbs / 56.68
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 60 min 12.32 33.3%
4 oz Kent Goldings4 oz Kent Goldings Hops 2.25 / oz
9.00
Leaf/Whole 5 Boil 15 min 8.73 66.7%
6 oz / 9.00
 
Mash Guidelines
Amount Description Type Temp Time
7 gal Infusion 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Gypsum Water Agt Boil 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
9.99 / each
9.99
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 1306 B cells required
- yeast starter
Amount:
7 Each
Cost:
0.69 / each
4.83
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 1306 B cells required
14.82 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.73 gal (86.9 qt). Suggest reducing initial water volume to 11.85 gal (47.4 qt) and adding 9.73 gal (38.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.29 gal (69.16 qt). Suggest reducing initial water volume to 8.96 gal (35.84 qt) and adding 5.29 gal (21.16 qt) sparge/top-off. 14.25 57  
Strike water volume at mash thickness of 1.5 qt/lb 14.25 57  
Grain absorption losses -4.75 -19  
Remaining sparge water volume 12.75 51  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.58 g | 86.3 qt) 22 88  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 20.42 g | 81.7 qt) 20 80  
Estimated amount in fermentor 20 80  
Total: 27 108
Equipment Profile Used: System Default
 
Notes

1 Peanut Butter extract 2oz per 5 gallons
2 vanilla extract 3 oz per 5 Gallons

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  • Last Updated: 2022-11-04 13:05 UTC