Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Without a Doubt Stout

234 calories 26.6 g 12 oz
Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 234 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created Sunday September 8th 2019
1.070
1.021
6.46%
76.15
45.77
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 70.6%
1 lb American - Black Malt1 lb Black Malt 28 500 7.1%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.1%
10 oz Weyermann - Carapils10 oz Carapils 37 1.8 4.4%
10 oz Canadian - Munich Light10 oz Munich Light 34 10 4.4%
10 oz German - Wheat Malt10 oz Wheat Malt 37 2 4.4%
2.50 oz Thomas Fawcett - Roasted Barley2.5 oz Roasted Barley 0 545 1.1%
2 oz American - Chocolate2 oz Chocolate 29 350 0.9%
14.16 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 90 min 54.37 33.3%
1 oz Yakima Valley Hops - Cashmere (5.6 AA)1 oz Yakima Valley Hops - Cashmere (5.6 AA) Hops Pellet 5.6 Boil 30 min 16.83 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 5 min 4.96 33.3%
3 oz / 0.00
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
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

Mill the grains and dough-in targeting a mash thickness that will enable your system to achieve the necessary pre-boil volume and gravity. Hold the mash at 150 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.052 (12.9 °P).

The total wort boil time is 90 minutes. Add the bittering hops as soon as the wort starts boiling. With 30 minutes remaining in the boil, add the second hop additon. Add Irish moss or other kettle finings with15 minutes left in the boil. Add the remaining hop addition at 5 minutes. Chill the wort to 65 °F (18 °C) and aerate thoroughly. The proper pitch rate is 16 grams of properly rehydrated dry yeast, 2.3 packages of liquid yeast or 1 package of liquid yeast in a 2.7-liter starter.

Ferment at 65 °F (18 °C) until the yeast drops clear. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

FOR COCONUT:

Toast ~1lb of unsweetened, shredded coconut on parchment paper at 250 degrees until golden-brown. Broil at lowest temp if needed for final browning.

Fill hop-filter with coconut and add directly to cold keg. Flavour will start to become apparent within 24 hours, and slowly grow over time.

Last Updated and Sharing
 
79
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-16 15:32 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/