Putin's Piss Stout Beer Recipe | All Grain American Strong Ale | Brewer's Friend
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Putin's Piss Stout

240 calories 21.7 g 12 oz
Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Sunday February 17th 2019
1.073
1.014
7.8%
45.2
38.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb United Kingdom - Maris Otter Pale24 lb Maris Otter Pale 38 3.75 73.8%
2 lb German - Munich Light2 lb Munich Light 37 6 6.2%
2 lb German - Munich Dark2 lb Munich Dark 37 15.5 6.2%
1.50 lb German - CaraAroma1.5 lb CaraAroma 34 130 4.6%
1.25 lb Finland - Chocolate Malt1.25 lb Chocolate Malt 31 338 3.8%
1 lb German - Carafa III1 lb Carafa III 32 535 3.1%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 2.3%
32.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 20.22 33.3%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 45 min 17.24 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 7.77 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.20 oz coffee Flavor Secondary --
7.80 oz cacao Flavor Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 270 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg.

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  • Public: Yup, Shared
  • Last Updated: 2019-02-23 19:54 UTC
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