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SEXUAL STOUT

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 78% (brew house)
Source: MARC S.
Calories: 234 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)

Created: Saturday November 27th 2021

Original Gravity:

1.070

Final Gravity:

1.021

ABV (standard):

6.4%

IBU (tinseth):

45.0

SRM (morey):

46.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.20 lb	US - Pale 2-Row9.2 lb Pale 2-Row	37	1.8	57.7%
3 lb	Munich - Light 10L3 lb Munich - Light 10L	33	10	18.8%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.3%
1 lb	American - Chocolate1 lb Chocolate	29	350	6.3%
0.75 lb	Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L	34	60	4.7%
1 lb	US - Roasted Barley1 lb US - Roasted Barley	33	490	6.3%
15.95 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2.12 oz	Willamette2.12 oz Willamette Hops		Pellet	6.8	Boil at 212 °F	90 min	45	100%
2.12 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.12 oz	Willamette (Pellet)		45	100%
2.12 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.98 gal		Strike	128 °F	122 °F	30 min
2 gal	STARCH CONVERSION	Infusion	212 °F	150 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 tsp	Five Star Chemicals - 5.2 pH Stabilizer		Water Agt	Mash	90 min.
1 each	Whirlfloc tablet		Fining	Boil	15 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	68%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 141 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.26 psi Temp: 68 °F 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
I use a municipal water supply that runs through a G.E. under the counter water filter that is then treated with 5 Star pH stabilizer.
Mash Chemistry and Brewing Water Calculator

Notes

ADD GRAINS AND PH STABILIZER TO 4.98 GALLONS OF 128 DEGREE WATER THAT SHOULD STABILIZE AT 122 DEGREES AND HOLD FOR A 30 MINUTE PROTEIN REST. ADD 2 GALLONS OF BOILING WATER AND ADD HEAT IF NECESSARY TO OBTAIN 152 DEGREES AND HOLD FOR A 60 MINUTE STARCH CONVERSION. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE WITH 180 DEGREE WATER TO COLLECT 7.8 GALLONS OF WORT. BOIL 90 MINUTES AND ADD HOPS AND WHIRLFLOC AT TIMES INDICATED ABOVE. COOL TO 68 DEGREES AND PITCH YEAST. FERMENT IN PRIMARY FOR 1 WEEK THEN TRANSFER TO SECONDARY FOR 2 WEEKS. BOTTLE OR KEG.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-12-16 00:31 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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