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Dunes Stout

260 calories 27 carbs
Beer Stats
Method: Extract
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Source: Rutherford
Calories: 260 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created Saturday September 21st 2019
Amount Fermentable PPG °L Bill %
8 lb Liquid Malt Extract - Munich8 lb Liquid Malt Extract - Munich 35 8 62.7%
4 oz Briess - DME Organic Maltoferm4 oz DME Organic Maltoferm 45 4 2%
1 lb Briess - DME Golden Light1 lb DME Golden Light 44.6 4 7.8%
9.25 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
1 lb American - Black Barley1 lb Black Barley 27 530 7.8%
2 lb Viking - Roasted Barley2 lb Roasted Barley 32.7 340 15.7%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 3.9%
Amount Variety Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 60 min 41.82 100%
Mash Guidelines
Amount Description Type Temp Time
3 gal 30 min steep once temp is reached Steeping 155 °F 30 min
Wyeast - London Ale 1028
1 Each
Attenuation (avg):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
67 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 536 B cells required
Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

Note: first reading after one week fermentation; 12 brix SG 1.024 ABV with correction factor; 8.23%
Expect chocolate and bourbon addition will add complexities and definitely will need a month of conditioning/rest.

Steeping grains were added to 3 gallons of cold filtered water and brought up to 155 degrees F. taken off the heat and allowed to steep 30 minutes.
Grains removed and wort was brought up to the boil, LME and remaining fermentables added to boil as was Columbus hops, 60 minutes. Wirflock added last 15 minutes

Wort is "Inky" black with a nice bitterness and sweet as expected with a 20 brix reading. Other flavors is strong roasted grain and nut flavor, some caramel and a hint of coffee overtones, licorice, not overly astringent.

wort cooled with copper immersion coil to 70 degrees F, added to 5 gallon glass carboy. yeast added with sterile water to bring to 5 gallon level. Brix is 21, second reading 20 brix

Glass carboy put into water bath at 67 degrees and will be held at that temp throughout fermentation and conditioning prior to kegging.

Blow off tube used for expected overflow into gallon jug filled with sanitized water. (star san)

  1. Scheduled for two weeks in primary depending on gravity readings.
  2. Secondary for one week with adjunct additions
    a. chocolate nibs 4oz
    b. bourbon or Irish whiskey 4oz to 8 oz

    Note: chocolate nibs added to 8 oz whiskey in sterile container for one week prior to adding to secondary. Will add liquids and nibs in hopsack.

    time in secondary is dependent on flavors developed but expect one week before kegging and more conditioning.
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-01 20:28 UTC
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