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Sweet Stoutish (Extract)

Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)

Created: Monday March 8th 2021

Original Gravity:

1.067

Final Gravity:

1.019

ABV (standard):

6.2%

IBU (tinseth):

22.3

SRM (morey):

37.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18.60 lb	Briess - LME Traditional Dark18.6 lb LME Traditional Dark	37.6	30	78.8%
2 lb	Finland - Chocolate Malt2 lb Chocolate Malt	31	338	8.5%
1 lb	Briess - Caramel Malt - 90L1 lb Caramel Malt - 90L	34.5	90	4.2%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar)	41	1	4.2%
1 lb	Belgian - Biscuit1 lb Biscuit	35	23	4.2%
23.60 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3 oz	Northern Brewer - UK Fuggle3 oz UK Fuggle Hops		Leaf/Whole	6.1	Boil	60 min	22.3	100%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Northern Brewer - UK Fuggle (Leaf/Whole)		22.3	100%
3 oz / $ 0.00

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 271 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Last Updated and Sharing

361

Views

Brews

Public: Yup, Shared
Last Updated: 2021-03-08 20:46 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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