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Stout - Young Clone

205 calories 25 carbs
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Source: John Travers
Calories: 205 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Saturday March 22nd 2014
1.061
1.021
5.29%
30.42
30.87
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 74.4%
4 lb United Kingdom - Crystal 50L4 lb Crystal 50L 34 50 9.3%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 2.3%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 2.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 4.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 2.3%
1 lb American - Black Malt1 lb Black Malt 28 500 2.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late addition) 41 1 2.3%
43 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
4 oz Fuggles4 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.74 44.4%
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5 Boil 30 min 13.44 44.4%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Hopback at 200 °F 2 min 1.25 11.1%
 
Mash Guidelines
Amount Description Type Temp Time
15 gal Protein Rest Temperature 122 °F 30 min
Saccrification Infusion 151 °F 40 min
Saccrification Infusion 156 °F 20 min
15 gal Sparge Sparge 165 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.50 oz Irish Moss Fining Boil 15 min.
45 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
7.50 g Table Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
1 lb cacao Flavor Secondary 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 893 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
30 tsp Burton Salts. 885 ppm. 20 ml Lactic Acid. target pH 5,4

YWYNP0X
Mash Chemistry and Brewing Water Calculator
 
Notes

1 Servomyces tablet
secondary fermentation 69 degrees

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-11 17:22 UTC
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