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Hoppington's Hopical Stout II

192 calories 15.8 g 12 oz
Beer Stats
Method: BIAB
Style: Tropical Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Hoppington
Rating:
3.00 (1 Review)

Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created Sunday August 9th 2020
1.059
1.009
6.5%
34.3
43.5
5.2
24.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.30 lb Rahr - Standard 2-Row7.3 lb Standard 2-Row 0.98 / lb
7.16
36.8 1.8 69%
1.06 lb Weyermann - Vienna Malt1.06 lb Vienna Malt 1.28 / lb
1.36
37 3.5 10%
1 lb American - Roasted Barley1 lb American - Roasted Barley - (late mash tun addition) 0.13 / oz
2.08
33 300 9.5%
7.50 oz German - Carafa II7.5 oz German - Carafa II - (late mash tun addition) 32 425 4.4%
4.50 oz Weyermann - Acidulated4.5 oz Acidulated 1.89 / lb
0.53
27 3.4 2.7%
7.50 oz American - Blackprinz7.5 oz American - Blackprinz - (late mash tun addition) 0.13 / oz
0.98
36 500 4.4%
10.58 lbs / 12.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Newport20 g Newport Hops Pellet 10.3 Boil at 210 °F 60 min 27.53 41.4%
1 oz Centennial1 oz Centennial Hops Pellet 10 Hop Stand at 210 °F 5 min 6.81 58.6%
48.35 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.1 gal Infusion 152 °F 60 min
3.2 gal Batch Sparge 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Water Agt Boil 10 min.
0.10 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
6.29 / each
12.58
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
20 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
12.58 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.1 psi       Temp: 34 °F       CO2 Level: 3 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
 
Notes

First time I tried this rceipe was my first attempt at a stout, and it finished too sweet with Windsor. I haven't revisited this one yet, although I have made some adjustments from the recipe as it was when I brewed it. Some things I'd do different next time, as it were. I'm aiming for a crisp, crushable stout that you could easily drink on a hot summer day, if and when I do attempt a stout again.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-23 00:37 UTC
Discussion about this recipe:
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Hoppy Hoppington 12/12/2020 at 02:37am
3 of 5

Too sweet. Windsor isn't likely the best idea for a stout, on second thought. Hit the batch with some toasted coconut in secondary for a few days. Definitely a flavorful dark British, but I'd have to redo, with some tweaks, and certainly a different yeast. something cleaner, and more attenuative. No need for so much hoppery, either. Maybe pick Citra next time, and leave out the coconut.


Hoppy Hoppington 12/13/2020 at 05:28am
Updated recipe to use Verdant IPA yeast, and tweaked the bill a bit. Should come out less sugary this time around.


Hoppy Hoppington 04/02/2021 at 02:18pm



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