Roast Barley Experiment - Beer Recipe - Brewer's Friend

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Roast Barley Experiment

255 calories 23 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.133 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ATGANI Brew Co
Calories: 255 calories (Per 330ml)
Carbs: 23 g (Per 330ml)
Created: Friday July 24th 2020
1.083
1.016
8.8%
32.0
50.0
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg American - Roasted Barley1.6 kg Roasted Barley 33 300 51.6%
1 kg Joe White - Ale Malt1 kg Ale Malt 36.8 2.81 32.3%
0.20 kg Rolled Oats0.2 kg Rolled Oats 33 2.2 6.5%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 42 0.5 9.7%
3.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 20 min 32.02 100%
50 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
27997
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 7.6
Mash volume with grains (equipment estimates 6.4 L) 9.4
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 6.9 L) 3.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 11 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5
Top off amount 3
Going into fermentor 8
Total: 11.5  
Equipment Profile Used: System Default
 
Notes

Was going to be a 100% roast barley. A major issue was going to be the amount of fermentable sugar and enzymes I could get out of it. I have added 1kg pale malt (32%) and 300g dextrose (10%) for fermentable sugars, and 200g rolled oats (6%) for mouth feel/ head retention (probably not enough). This leaves the roast barley content at approximately 52% which is still way more than generally recommended.
Gravities
Pre-boil (pre-dextrose): 1.068
OG: 1.098
FG:

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  • Last Updated: 2020-11-19 03:53 UTC