Lucky Charms Stout Beer Recipe | All Grain American Stout | Brewer's Friend
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Lucky Charms Stout

148 calories 14.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 0 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jonathan Gibson
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Thursday January 12th 2017
1.045
1.010
4.5%
12.1
41.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Canadian - Pale 2-Row7 lb Pale 2-Row 36 1.75 77.8%
1 lb American - Chocolate1 lb Chocolate 29 350 11.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 11.1%
9 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Azacca1 oz Azacca Hops Pellet 15 Mash 0 min 12.09 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
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:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 222 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

This recipe was inspired by Ross Harms and a Fruity Pebbles Brew. It's part of a "Cereal Killer Challenge" within the brew club and just a fun "Raw Beer" recipe to play with. Below are the notes and guidelines I am using for this brew day as well.

(This recipe uses 3 box's @ 580g/each)

Notes from Ross Harms Fruity Pebbles Brew

-mix crushed grain, hops, cereal, and rice hulls in a bucket.
-I mashed at 149°f for 1 hour with 1.25qt per lb
-I heated the full volume of sparge water to 185°f
-Instead of doing a traditional mash, I actually treat the sparge water like a giant mash out and add add the full volume to the mash tun.

-It is important that the contents of the mash tun hit a temperature between 161°and 170°. If you are less than this the wort will likely not be pasteurized. If you are higher than this you may start to produce DMS. I shoot for 166°.

-Hold this temp for 15 minutes

-I sanitize my kettle and chiller during this time.
-Transfer and chill to pitching temp in your sanitized fermenter.
-Pitch yeast

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  • Public: Yup, Shared
  • Last Updated: 2017-01-12 04:42 UTC
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RustyBarrelHomebrewing 03/15/2019 at 02:34pm
how did it turn out?


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