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Bad Moon Stout

165 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Reevesie
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created Sunday December 9th 2018
1.050
1.012
4.9%
73.7
32.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Bairds - Maris Otter Pale Ale5 lb Maris Otter Pale Ale 37.5 2.5 58.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 11.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 5.9%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 5.9%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 5.9%
8.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 11.4 Boil 60 min 50.81 33.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8 Boil 15 min 17.69 33.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8 Whirlpool at 190 °F 20 min 5.17 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal MT&[email protected], [email protected] Strike 165 °F 60 min
3.5 gal Sparge 155F Sparge 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 each FermCap Other Boil 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
2.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
I'm not using this anymore as the Dublin Stout Salts say that my water already has too many ions.

Mash: 2g CaSO4, 4.5g CaCl2, 1.5g MgSO4, 1.23g Baking Soda
Sparge: 1ml Phosphoric Acid 75%
Kettle: 2.34ml Phosphoric Acid 75%
Mash Chemistry and Brewing Water Calculator
 
Notes

11/11/2020-Brewed this with 1# less MO and still hit target. Will ferment on oak. No water changes, other than filter + 1/4 Campden tablet.

Don't add any salts to this next batch.

Don't use raw/roasted woods to avoid infection!8/1/2020-Brewing this with some leftover hops. The original recipe we all like calls for 1oz Nugget 60, 1oz Amarillo 15, 1oz Amarillo WP. I am also going to ferment this on 4oz roasted sugarcane. Didn't have Irish Ale yeast at LHBS last time, will use Dry English Ale WL007. I am going to put these numbers into MashMadeEasy for mineral/acid/base additions. I had to dump this batch.

12/7/19-almost hit all the numbers, using the new brew location, so that might play into it a little bit. I think one of my 1ozAmarillo was light, so I threw in .4ozNugget that was a leftover in the WP. WTF, it’s beer. I may put oak in the keg, not sure yet.

This batch got infected
8/4/19-The hydro sample tasted a little thin, not roasty enough, and a little sour. Perhaps the amarillo hops? I also will mash at a higher temp next time in order to get more body. Thinking of changing the recipe to include more roasts malts or toasting the flaked grains in the oven for 10 minutes to add some toasty-roasty character. No oak, no whiskey. Maybe oak only next time. Had to go out tot he driveway and slowing open up the bottles as they fountained stout everywhere. Probably should have taken video.

**Also added to the second batch were 1/2 oz oak chips & 2 oz. Irish Whiskey (1 Gallon Batch). It was ok, but a little sweet for my taste, as I like a dry stout.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-11-29 17:17 UTC
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