BigRaspStout - Beer Recipe - Brewer's Friend

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BigRaspStout

315 calories 33.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 11.75 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Robert Barnett
Calories: 315 calories (Per 12oz)
Carbs: 33.3 g (Per 12oz)
Created: Tuesday May 12th 2020
1.094
1.025
9.1%
42.5
40.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 lb American - Pale 2-Row33 lb Pale 2-Row 37 1.8 82.9%
2.50 lb American - Chocolate2.5 lb Chocolate 29 350 6.3%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 1.3%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 1%
0.40 lb United Kingdom - Black Patent0.4 lb Black Patent 27 525 1%
1 lb Maltodextrin1 lb Maltodextrin 39 0 2.5%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 5%
39.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 37.24 50%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 5 min 5.3 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 15 min.
2 each Yeast Fuel Water Agt Boil 15 min.
2 oz Belgian Coco Powder Water Agt Boil 10 min.
2.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.50 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
4 g Slaked Lime Water Agt Mash 1 hr.
7 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
4 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 312 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10PSI       Temp: 37 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Strike 165 °F 150 °F 60 min
5 gal Batch Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.06 gal (52.26 qt). Suggest reducing strike water volume to 9.06 gal (36.22 qt) and adding 1.06 gal (4.26 qt) sparge/top-off. 10.12 40.5  
Strike water volume at mash thickness of 1.1 qt/lb 10.12 40.5  
Mash volume with grains 13.06 52.3  
Grain absorption losses -4.6 -18.4  
Remaining sparge water volume (equipment estimates 6.64 g | 26.6 qt) 6.24 25  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 0.9  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 11.75 47  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 16.36 65.5
Equipment Profile Used: System Default
"BigRaspStout" American Stout beer recipe by Robert Barnett. All Grain, ABV 9.09%, IBU 42.54, SRM 40.35, Fermentables: (Pale 2-Row, Chocolate, Caramel / Crystal 40L, Roasted Barley, Black Patent, Maltodextrin, Corn Sugar - Dextrose) Hops: (Nugget, Centennial) Other: (Whirlfloc, Yeast Fuel, Belgian Coco Powder, Calcium Chloride (dihydrate), Epsom Salt, Baking Soda, Slaked Lime, Lactic acid)
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  • Last Updated: 2020-05-19 20:31 UTC