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Christmas Cream Stout

214.49 calories 25.74 g 12 oz
Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Chris
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday September 3rd 2019
1.064
1.021
5.69%
29.54
37.58
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 oz Briess - Caramel Malt - 60L12 oz Caramel Malt - 60L 35.4 60 9.7%
12 oz Briess - Organic Chocolate Malt12 oz Organic Chocolate Malt 33.6 350 9.7%
6 oz Briess - Organic Roasted Barley6 oz Organic Roasted Barley 33.1 300 4.8%
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 64.5%
7 oz Lactose (Milk Sugar)7 oz Lactose (Milk Sugar) - (late addition) 41 1 5.6%
7 oz Flaked Wheat7 oz Flaked Wheat 34 2 5.6%
7.75 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Kent Goldings1.25 oz Kent Goldings Hops Pellet 5.3 Boil at 205 °F 45 min 29.54 100%
1.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Mulling spice Spice Boil 10 min.
2 oz Bordeaux Oak Cubes Flavor Primary 14 days
2.20 g Wyeast Yeast Nutrient Blend Other Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.6 oz       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Author: Chris, Method: Extract, Style: American Stout, ABV 5.69%, IBU 29.54, SRM 37.58, Fermentables: (Caramel Malt - 60L, Organic Chocolate Malt, Organic Roasted Barley, Dry Malt Extract - Light, Lactose (Milk Sugar), Flaked Wheat) Hops: (Kent Goldings) Other: (Mulling spice, Bordeaux Oak Cubes, Wyeast Yeast Nutrient Blend)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-01 15:09 UTC
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