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Pale Stout

141 calories 14.1 g 12 oz
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created Friday July 5th 2019
Amount Fermentable Cost PPG °L Bill %
7.25 lb American - Pale 2-Row7.25 lb Pale 2-Row 37 1.8 80.6%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 11.1%
0.25 lb Briess - Extra Special Malt0.25 lb Extra Special Malt 33 130 2.8%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 2.8%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.8%
9 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 60 min 17.39 40%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 15 min 7.61 60%
1.25 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
Infusion 152 °F 60 min
Wyeast - British Cask Ale 1026
1 Each
Attenuation (avg):
Optimum Temp:
63 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: sucrose       Amount: 100g       Temp: 67 °F       CO2 Level: 1.65 Volumes
Target Water Profile
Regina, SK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mill the grains and mix with 2.9 gallons (11 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold for 60 minutes. Vorlauf until runnings are clear, then run off into kettle. Sparge the grains with 4.3 gallons (16.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature about 60°F (16°C). Aerate the wort and pitch the yeast.

Ferment at 68°F (20°C). Cold crash, then bottle or keg the beer and carbonate to 2 volumes of CO2.

Tips For Success:
This should be a good “transitional” pale stout! More amber than gold, it’s still far lighter than a proper “dark” stout and still has the complex roast we expect (thanks to the pale chocolate and lighter-than-usual roasted barley from Briess) and the creamy mouthfeel (thanks to the flaked barley) that we deserve. Also, Brewmaster John Stemler notes that the Wyeast 1026 was the only yeast that did just the right things for this beer, and I’m inclined to take him at his word!

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-07-05 13:15 UTC
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