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Triple-X System


Details

Beer Style
13B Sweet Stout (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
445.0 points
Potential Extract
311.5 points (70% from recipe)
Anticipated OG
1.062 SG
Boil SG
1.045 SG (at start of boil)
Anticipated Color
44.4 SRM     
Estimated IBU
27.6 IBU
Estimated FG
1.019 SG
Estimated Alcohol
5.6 %abv
Mash
60 m @ 150.8 tempF

Style Compliance

13B Sweet Stout
Original Gravity
1.044-1.060 SG
Final Gravity
1.012-1.024 SG
Alcohol
4.0-6.0 %abv
Bitterness
20.0-40.0 IBU
Color
30.0-40.0 SRM
 
OG
1.062 SG High
FG
1.019 SG
Alcohol
5.6 %abv
Bitterness
27.6 IBU
Color
44.4 SRM High
Overall Compliance: 60.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 10 lbs 3.2 °L 37 ppg 81.6 %
Briess Black Barley 16 oz 500.0 °L 32 ppg 8.2 %
Briess Caramel 80L 12 oz 80.0 °L 34 ppg 6.1 %
Crisp Pale Chocolate 8 oz 225.0 °L 35 ppg 4.1 %
Totals 12.2 lbs 445.0 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 10 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist81.6 %
Name: Briess Black Barley
Amount: 16 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist8.2 %
Name: Briess Caramel 80L
Amount: 12 oz
Color: 80.0 °L
Potential: 34 ppg
% Grist6.1 %
Name: Crisp Pale Chocolate
Amount: 8 oz
Color: 225.0 °L
Potential: 35 ppg
% Grist4.1 %
Totals
Amount: 12.2 lbs
Potential: 445.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.50 oz @ 5.0 %AA (7.5 AAU) 27.6 (34.4 %) Boil 60 min
Totals 1.5 oz
Hop: Golding
Amount: 1.5 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 1.5 oz

Yeast

Name Attenuation When
Wyeast 1099 Whitbread Ale 69 % Primary
Name: Wyeast 1099 Whitbread Ale
Attenuation: 69 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.