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Ozarks Stout

157 calories
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Boil Size: 15 gallons
Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (ending kettle)
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1.048
1.009
5.04%
50.93
36.77
5.2
 
Fermentables
Amount Fermentable PPG °L Bill %
15 lb American - Vienna15 lb Vienna 35 4 71.4%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 14.3%
1 lb American - Roasted Barley1 lb Roasted Barley - (late addition) 33 300 4.8%
1 lb American - Chocolate1 lb Chocolate 29 350 4.8%
1 lb Belgian - De-Bittered Black1 lb De-Bittered Black 34 566 4.8%
21 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1.5 oz Magnum1.5 oz Magnum HopsPellet15Boil60 min40.24
2 oz Magnum2 oz Magnum HopsPellet15Boil5 min10.7
 
Mash Guidelines
Amount Description Type Temp Time
10 galInfusion148 F45 min
--Temperature154 F30 min
--Temperature168 F10 min
10 galFly Sparge168 F60 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 eachWhirlfloc Tablet1 each Whirlfloc TabletFiningBoil1 min.
7.5 gCalcium Chloride7.5 g Calcium ChlorideWater AgtMash1 hr.
8 gGypsum8 g GypsumWater AgtMash1 hr.
5.83 mlPhosphoric acid5.83 ml Phosphoric acidWater AgtMash1 hr.
3.28 mlPhosphoric acid3.28 ml Phosphoric acidWater AgtSparge1 hr.
 
Yeast
Amount:
3
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 541 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Springfield Missouri, 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 7 12 65 65 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Dry Stout, ABV 5.04%, IBU 50.93, SRM 36.77, Fermentables: (Vienna, Flaked Barley, Roasted Barley, Chocolate, De-Bittered Black) Hops: (Magnum) Other: (Whirlfloc Tablet, Calcium Chloride, Gypsum, Phosphoric acid)
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View Count: 73
Brew Count: 1
Last Updated: 2018-10-31 20:03 UTC
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