First stout W/ Cinnamon Pepper - Beer Recipe - Brewer's Friend

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First stout W/ Cinnamon Pepper

281 calories 31 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 281 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created: Wednesday October 16th 2019
1.084
1.024
7.9%
49.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 62%
3 lb American - Chocolate3 lb Chocolate 29 350 18.6%
10 oz American - Caramel / Crystal 10L10 oz Caramel / Crystal 10L 35 10 3.9%
10 oz German - CaraMunich I10 oz CaraMunich I 34 39 3.9%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 3.9%
10 oz Briess - Roasted Barley10 oz Roasted Barley 33.1 300 3.9%
10 oz Belgian - Special B10 oz Special B 34 115 3.9%
258 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 46.53 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.31 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 60 days
1 g Gypsum Water Agt Mash 60 days
0.50 g Whirlfloc Water Agt Boil 15 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.05 24.2  
Mash volume with grains 7.34 29.3  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume (equipment estimates 2.79 g | 11.2 qt) 2.72 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Mash Temp 158
Pre Boil Temp 1.040
OG Rating : 1.080

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  • Last Updated: 2019-11-30 04:06 UTC