Whiskey Stout - Beer Recipe - Brewer's Friend

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Whiskey Stout

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jerry Stamm
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Monday July 1st 2019
1.076
1.014
8.1%
41.6
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Thomas Fawcett - Maris Otter Pale Ale Malt12 lb Maris Otter Pale Ale Malt 38 2.65 68.6%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.7%
2 lb Simpsons - Oat Malt2 lb Oat Malt 28 2 11.4%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.7%
0.50 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 2.9%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 5.7%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz nugget0.5 oz nugget Hops Pellet 12 Boil at 212 °F 60 min 17.26 25%
0.50 oz nugget0.5 oz nugget Hops Pellet 12 Boil 30 min 13.26 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 11.05 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
5 g Chalk Water Agt Mash 1 hr.
4 g Chalk Water Agt Sparge 1 hr.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Sparge 1 hr.
4 oz oak chips Flavor Secondary 7 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.2 gal Strike 166 °F 154 °F 60 min
4.5 gal Sparge 190 °F 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.49 21.9  
Mash volume with grains 6.81 27.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 4.24 17  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.73 38.9
Equipment Profile Used: System Default
 
Notes

Primary ferment for 7 days. Then transfer to secondary over 2.5 oz whiskey oak chips. After 5 days test, and if not the flavor you expect add more oak chips and sit 5 more days.

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  • Last Updated: 2021-11-01 05:11 UTC