Veteran Honor Stout - Beer Recipe - Brewer's Friend

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Veteran Honor Stout

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday October 16th 2019
1.054
1.013
5.5%
57.4
37.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 7.1%
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 7.1%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 60 min 43.42 40%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 10.54 40%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.4 20%
2.50 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
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
6 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.09 g | 32.4 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Strike grains with 6.13 gal of water at 168.28 °F
Mash at 155 °F for 60 min.
Vorlauf and lauter 3.83 gal in your first runnings.
Add 4.18 gal of sparge water at 168 °F.
Vorlauf and lauter 4.18 gal in your second runnings.
Your combined runnings should be 8 gal.

During primary ferment (approx 1 week) steep 1/4 lb dark roast coffee beans in 16 oz. bourbon.

Secondary Ferment:
Pour contents of coffee bourbon infusion into fermentor through a hops sock. Allow coffee beans to steep for three days.

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  • Last Updated: 2020-06-16 15:25 UTC