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Winter Night Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 97%
Calories: 283 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)

Created: Friday October 22nd 2021

Original Gravity:

1.085

Final Gravity:

1.021

ABV (standard):

8.4%

IBU (tinseth):

55.6

SRM (morey):

35.9

Mash pH

5.5

Cost $

n/a

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Brew Log History

Target 62°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Honey3 lb Honey - (late mash tun addition)	35	2	15.8%
8 lb	US - Pale 2-Row8 lb Pale 2-Row	37	1.8	42.1%
0.50 lb	United Kingdom - Black Patent0.5 lb Black Patent	27	525	2.6%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	2.6%
5 lb	United Kingdom - Maris Otter Pale5 lb Maris Otter Pale	38	3.75	26.3%
2 lb	Weyermann - Caramunich Type 22 lb Caramunich Type 2	34	45	10.5%
19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Cascade2 oz Cascade Hops	Leaf/Whole	7	Boil	15 min	19.42	66.7%
1 oz	Magnum1 oz Magnum Hops	Pellet	11	Boil	90 min	36.18	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Cascade (Leaf/Whole)	19.42	66.7%
1 oz	Magnum (Pellet)	36.18	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.53 gal		Strike	169 °F	155 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tbsp	Cinnamon	Spice	Boil	15 min.
1 tbsp	Nutmeg	Spice	Boil	15 min.
2 oz	Ginger	Spice	Boil	15 min.
2 tsp	Allspice	Spice	Boil	15 min.
1 oz	Irish Moss	Fining	Boil	10 min.
2 tsp	Gypsum	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - Irish Ale OYL-005

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 149 B cells required

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 149 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.3 oz Temp: 68 °F CO₂ Level: 1.65 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

Last Updated and Sharing

209

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Brews

Public: Yup, Shared
Last Updated: 2021-12-02 19:55 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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Winter Night Stout

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