Stilly Stout Beer Recipe | BIAB Irish Stout | Brewer's Friend
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Stilly Stout

140 calories 17 g 12 oz
Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Andrew Whitaker
Calories: 140 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday January 1st 2021
1.042
1.014
3.8%
42.2
35.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Crisp Malting - Finest Maris Otter6 lb Finest Maris Otter 38 3 62.9%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 21%
1.04 lb Briess - Roasted Barley1.04 lb Roasted Barley 33.1 300 10.9%
0.50 lb Briess - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 25 550 5.2%
9.54 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 5.6 Boil 60 min 42.15 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion 159 °F 155 °F 75 min
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 15 120 182 95 181
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed on 1/14/2021. First beer in Stillwater house. BIAB Method

Mashed at 155 degrees F for 75 minutes. Starting volume = 9.25 gallons at 159 degrees F to hit mash temp of 155 degrees F.

Starting volume after mash = 8.25 gallons.
SG = 7.7 brix = 1.0306
OG = 6 gallons @ 1.043 refractometer and hydrometer.

Pitched Nottingham at 68 degrees F.

Yeast activity was low to nil on 1/19/2021 so I kegged the beer. However, gravity was 1.015 g/L via hydrometer and 1.014 g/L via refractometer (should have been ~1.009 g/L). May have kegged beer a bit too soon or higher mash temp led to high FG.

Keg was carbonated to 6 psi and left in house (no CO2 attached) to see if beer FG continues to drop. Keg temp ~ 65 degrees F.

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-01-28 18:21 UTC
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