House Stout_2 Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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House Stout_2

203 calories 23 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Friday January 10th 2020
1.061
1.018
5.6%
45.2
39.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Bairds - Maris Otter Pale Ale12 lb Maris Otter Pale Ale 37.5 2.5 73.8%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 4.6%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley 29 550 4.6%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.2%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 10.8%
16.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 33.15 50%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 12.02 50%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 55 °F
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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
"House Stout_2" No Profile Selected beer recipe by Brewchez. All Grain, ABV 5.6%, IBU 45.17, SRM 39.32, Fermentables: (Maris Otter Pale Ale, Chocolate, Roasted Barley, Caramel / Crystal 60L, Flaked Oats) Hops: (East Kent Goldings)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-01-10 17:08 UTC
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