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Stoutland Clone

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Wednesday July 8th 2020

Original Gravity:

1.052

Final Gravity:

1.010

ABV (standard):

5.5%

IBU (tinseth):

0.0

SRM (morey):

40.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 lb	American - Pale 2-Row2.5 lb Pale 2-Row	37	1.8	23.7%
2.50 lb	American - Munich - Light 10L2.5 lb Munich - Light 10L	33	10	23.7%
1.50 lb	American - Vienna1.5 lb Vienna	35	4	14.2%
0.75 lb	American - Caramel / Crystal 75L0.75 lb Caramel / Crystal 75L	33	75	7.1%
0.75 lb	Crisp Malting - Pale Chocolate0.75 lb Pale Chocolate	32.7	220	7.1%
0.75 lb	American - Caramel / Crystal 15L0.75 lb Caramel / Crystal 15L	35	15	7.1%
0.75 lb	American - Dark Chocolate0.75 lb Dark Chocolate	29	420	7.1%
0.75 lb	Flaked Oats0.75 lb Flaked Oats	33	2.2	7.1%
5 oz	American - Roasted Barley5 oz Roasted Barley	33	300	3%
10.56 lbs / $ 0.00

Yeast

Omega Yeast Labs - HotHead Ale OYL-057

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium High
Optimum Temp:	62 - 98 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Chico, CA, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Buried Acorn Brewing Co.’s Stoutland clone
This recipe tiptoes the line between what is acceptable as a stout and an entirely new combination of flavors. The tangy kveik esters bouncing off of all the chocolate and a pretty robust hopping rate make for a very angular and unique stout.

(5 gallon/19 L, all-grain)
OG = 1.048 FG = 1.014
IBU = 30 SRM = 47 ABV = 4.5%

Ingredients
2.5 lbs. (1.13 kg) 1886 NY pale ale malt
2.5 lbs. (1.13 kg) 1886 NY Munich malt (or Munich 1)
1.5 lbs. (0.68 kg) 1886 NY Vienna malt
0.75 lb. (0.34 kg) Bairds medium crystal malt (75 °)
0.75 lb. (0.34 kg) Crisp pale chocolate malt (225 °L)
0.75 lb. (0.34 kg) Bairds light crystal malt (15 °L)
0.75 lb. (0.34 kg) Crisp dark chocolate malt (450 °L)
0.75 lb. (0.34 kg) flaked oats
5 oz. (142 g) roasted barley malt
3.75 AAU French Strisselspalt (90 min.) (1.5 oz./43 g at 2.5% alpha acids)
3.25 oz. (92 g) French Strisselspalt (0 min.)
0.65 oz. (18 g) Cascade hops (dry hop)
0.65 oz. (18 g) Chinook hops (dry hop)
Omega Yeast OYL057 (Hothead Ale)
2/3 cup corn sugar (if priming)

Step by step
Make sure the alkalinity of your water can buffer the heavy-handed specialty malts. Water should be roughly 1:1 sulfate-to-chloride with about 50 ppm calcium ion.

Mash in grains at 152 °F (67 °C) for 60 minutes. Raise grain bed to 168 °F (76 °C) to begin the lauter process. Vorlauf and sparge as normal. Collect about 6.5 gallons (25 L) of wort in your kettle and bring to a boil. Add the first hop addition and boil for 90 minutes. At the end of boil, add the second hop addition and create a whirlpool. Buried Acorn spins for 15 minutes, then spins down for 30 minutes. If you have a pump you can follow this as well. Otherwise create a whirlpool and let settle for 30 minutes.

An addition of a yeast nutrient and proper oxygen/aeration prior to fermentation is important. Fermentation temperature is not critical — anywhere from 82–108 °F (28–42 °C) should work. Once primary fermentation is finished, allow the beer to settle for several days then package as normal.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-07-08 00:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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