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GF stout

180 calories 17.9 g 500 ml
Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 90 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 16.57 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 180 calories (Per 500ml)
Carbs: 17.9 g (Per 500ml)
Created Wednesday January 4th 2023
1.039
1.009
4.0%
29.6
32.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.40 kg United Kingdom - Malted Naked Oats0.4 kg Malted Naked Oats 33 1.3 22.2%
0.60 kg Grouse Malt House - Pale Millet Malt0.6 kg Pale Millet Malt 29 2.4 33.3%
0.40 kg Grouse Malt House - Organic Roasted Buckwheat Malt0.4 kg Organic Roasted Buckwheat Malt 30 42 22.2%
0.20 kg Briess - Brewers Brown Rice Flakes0.2 kg Brewers Brown Rice Flakes 27.6 1 11.1%
0.20 kg Grouse Malt House - Dark Millet Malt0.2 kg Dark Millet Malt 29 325 11.1%
1.80 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Pilgrim6 g Pilgrim Hops Pellet 11.3 Boil 40 min 24.94 54.5%
5 g Phoenix5 g Phoenix Hops Pellet 11.2 Boil 5 min 4.68 45.5%
11 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Lactic acid Water Agt Mash 0 min.
1 each Protofloc Water Agt Mash 0 min.
0.50 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Thames Water Windsor & Colnbrook
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 8 46 77 21 90
"GF stout" Dry Stout beer recipe by Brewer #385514. Extract, ABV 4.03%, IBU 29.62, SRM 32.07, Fermentables: (Malted Naked Oats, Pale Millet Malt, Organic Roasted Buckwheat Malt, Brewers Brown Rice Flakes, Dark Millet Malt) Hops: (Pilgrim, Phoenix) Other: (Lactic acid, Protofloc, Yeast Nutrient)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-13 19:49 UTC
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