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Stevenett’s Stout

170 calories 15.5 g 12 oz
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)
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
 
Mash Guidelines
Amount Description Type Temp Time
8 qt Strike -- 60 min
1 gal Top Off -- --
 
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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3 12  
Grain absorption losses (steep / mash) -0.1 -0.4  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Starting boil volume 3.06 12.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.03 -0.1  
Post boil volume 1.53 6.1  
Fermenter Volume 1.53 6.1  
Top off amount 0.47 1.9  
Target batch size 2 8  
Total: 3.42 13.7
 
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