Christmas Cream Stout - Beer Recipe - Brewer's Friend

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Christmas Cream Stout

214 calories 25.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Chris
Calories: 214 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Tuesday September 3rd 2019
1.064
1.021
5.7%
29.5
37.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 oz Briess - Caramel Malt - 60L12 oz Caramel Malt - 60L 35.4 60 9.7%
12 oz Briess - Organic Chocolate Malt12 oz Organic Chocolate Malt 33.6 350 9.7%
6 oz Briess - Organic Roasted Barley6 oz Organic Roasted Barley 33.1 300 4.8%
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 64.5%
7 oz Lactose (Milk Sugar)7 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.6%
7 oz Flaked Wheat7 oz Flaked Wheat 34 2 5.6%
124 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Kent Goldings1.25 oz Kent Goldings Hops Pellet 5.3 Boil at 205 °F 45 min 29.54 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Mulling spice Spice Boil 10 min.
2 oz Bordeaux Oak Cubes Flavor Primary 14 days
2.20 g Wyeast Yeast Nutrient Blend Other Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.6 oz       Temp: 65 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.41 g | 21.6 qt) 4.9 19.6  
Mash volume with grains (equipment estimates 5.41 g | 21.6 qt) 5.08 20.3  
Grain absorption losses (steeping) -0.29 -1.2  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 5.51 g | 22 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 4 16  
Going into fermentor 4 16  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.9 19.6
Equipment Profile Used: System Default
"Christmas Cream Stout" American Stout beer recipe by Chris. Extract, ABV 5.69%, IBU 29.54, SRM 37.58, Fermentables: (Caramel Malt - 60L, Organic Chocolate Malt, Organic Roasted Barley, Dry Malt Extract - Light, Lactose (Milk Sugar), Flaked Wheat) Hops: (Kent Goldings) Other: (Mulling spice, Bordeaux Oak Cubes, Wyeast Yeast Nutrient Blend)
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  • Public: Yup, Shared
  • Last Updated: 2019-10-01 15:09 UTC