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Whiskey Stout

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jerry Stamm
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)

Created: Monday July 1st 2019

Bell's Rye Stout Clone

by kleinsrule

OG: 1.068 FG: 1.014 ABV: 7.1% IBU: 41

Original Gravity:

1.076

Final Gravity:

1.014

ABV (standard):

8.1%

IBU (tinseth):

41.6

SRM (morey):

32.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Thomas Fawcett - Maris Otter Pale Ale Malt12 lb Maris Otter Pale Ale Malt	38	2.65	68.6%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	5.7%
2 lb	Simpsons - Oat Malt2 lb Oat Malt	28	2	11.4%
1 lb	American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L	35	20	5.7%
0.50 lb	United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L	33	160	2.9%
1 lb	Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L)	38	275	5.7%
17.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	nugget0.5 oz nugget Hops	Pellet	12	Boil at 212 °F	60 min	17.26	25%
0.50 oz	nugget0.5 oz nugget Hops	Pellet	12	Boil	30 min	13.26	25%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	30 min	11.05	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	nugget (Pellet)	30.52	50%
1 oz	East Kent Goldings (Pellet)	11.05	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.2 gal	Strike	166 °F	154 °F	60 min
4.5 gal	Sparge	190 °F	170 °F	10 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 75 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Epsom Salt	Water Agt	Sparge	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Sparge	1 hr.
5 g	Chalk	Water Agt	Mash	1 hr.
4 g	Chalk	Water Agt	Sparge	1 hr.
2.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	Baking Soda	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Sparge	1 hr.
4 oz	oak chips	Flavor	Secondary	7 days

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

Primary ferment for 7 days. Then transfer to secondary over 2.5 oz whiskey oak chips. After 5 days test, and if not the flavor you expect add more oak chips and sit 5 more days.

Last Updated and Sharing

780

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Public: Yup, Shared
Last Updated: 2021-11-01 05:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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