Stevenett’s Stout - Beer Recipe - Brewer's Friend

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Stevenett’s Stout

170 calories 15.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday May 3rd 2020
1.052
1.010
5.5%
61.5
22.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 oz American - Pale 2-Row6 oz Pale 2-Row 37 1.8 13.4%
3 oz Flaked Barley3 oz Flaked Barley 32 2.2 6.7%
1.50 oz United Kingdom - Chocolate1.5 oz Chocolate 34 425 3.4%
1.50 oz American - Roasted Barley1.5 oz Roasted Barley 33 300 3.4%
0.75 oz American - Black Barley0.75 oz Black Barley 27 530 1.7%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 71.5%
44.75 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Nugget0.4 oz Nugget Hops Pellet 11.4 Boil 60 min 49.85 33.3%
0.20 oz Amarillo0.2 oz Amarillo Hops Pellet 8 Boil 15 min 8.68 16.7%
0.20 oz Amarillo0.2 oz Amarillo Hops Pellet 8 Whirlpool 0 min 3 16.7%
0.40 oz Amarillo0.4 oz Amarillo Hops Pellet 8 Dry Hop 0 days 33.3%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Irish Moss Fining Boil 15 min.
2 tsp Yeast Food Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 19 97 98 176 106
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Strike 160 °F -- 60 min
1 gal Top Off -- -- --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.47 g | 13.9 qt) 2.94 11.8  
Mash volume with grains (equipment estimates 3.47 g | 13.9 qt) 3.01 12  
Grain absorption losses (steeping) -0.1 -0.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 2 8  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Top off amount 0.01 0  
Going into fermentor 2 8  
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: 2.95 11.8
Equipment Profile Used: System Default
 
Notes

Adding 1g each of Gypsum and Calcium Chloride to mash to modify distilled H2O.

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  • Last Updated: 2020-05-03 22:07 UTC