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Jamil’s American Stout

218 calories 21.4 g 330 ml
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 64.1% (brew house)
Calories: 218 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created Tuesday February 16th 2021
Amount Fermentable Cost PPG °L Bill %
6.11 kg Great Western - Domestic 2-Row6.11 kg Domestic 2-Row 37 2 85.6%
410 g Briess - Black Barley410 g Black Barley 25 500 5.7%
310 g Great Western - Crystal 40 Malt310 g Crystal 40 Malt 21 40 4.3%
310 g American - Dark Chocolate310 g Dark Chocolate 29 420 4.3%
7,140 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Horizon33 g Horizon Hops Pellet 12.5 Boil 60 min 28.73 57.9%
24 g Centennial24 g Centennial Hops Pellet 10 Boil 5 min 3.33 42.1%
57 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
21.42 L Strike 67 °C 60 min
Starting Mash Thickness: 3 L/kg
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (avg):
Optimum Temp:
20 - 23 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 1.65 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast

Step by step
Mill the grains and dough-in targeting a mash thickness that will allow your system to achieve the necessary pre-boil volume and gravity. Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring, or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.056 (13.7 °P).

The total boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add the remaining hop addition at 5 minutes. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2.5 packages of liquid yeast or 1 package of liquid yeast in a 3.1-liter starter. Ferment at 67 °F (19 °C) until the yeast drops clear. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-16 23:44 UTC
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