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Original Stout

65 calories 7 carbs
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.013 (recipe based estimate)
Efficiency: 35% (brew house)
Source: AHA - Zymurgy
Calories: 65 calories (Per 12oz)
Carbs: 7 g (Per 12oz)
Created Wednesday August 1st 2018
1.020
1.005
1.89%
38.23
22.12
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6.5 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 74.9%
1.3 lb Flaked Barley1.3 lb Flaked Barley 32 2.2 15%
13 oz American - Roasted Barley13 oz Roasted Barley - (late addition) 33 300 9.4%
1 oz American - Chocolate1 oz Chocolate - (late addition) 29 350 0.7%
8.68 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.5 oz East Kent Goldings1.5 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 32.8 75%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 5.43 25%
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-75556
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 18 78 114 18 153
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5) at a temperature of 146–150° F (63–65° C) for 60 minutes. Add roast barley to mash at the end of mashing period. A mash out step to 168° F (76° C) is helpful, but optional. Sparge the mash with low-alkalinity water that is acidified to a pH between 5.2 and 5.7. Boil the wort for 60 minutes. Minimal brewing salts are desirable in the water. As a starting point, when using reverse osmosis (RO) or distilled water, add a half-teaspoon of both gypsum and calcium chloride per 8 gallons (30 L) of water, or use a program such as Bru’n Water to guide the mineral and acid additions.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-01 16:37 UTC
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