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sweet stout

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alan Gonzalez Gomez
Hop Utilization: 79%
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Saturday August 1st 2020
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Nippan Stout

by Marty Chung

OG: 1.056 FG: 1.017 ABV: 5.0% IBU: 26

1.054
1.014
5.3%
26.2
41.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
400 g Briess - Blackprinz Malt400 g Blackprinz Malt 25 500 8%
3,800 g Weyermann - Pale Ale3800 g Pale Ale 39 2.3 76%
600 g Briess - Caramel Malt - 60L600 g Caramel Malt - 60L 35.4 60 12%
200 g Briess - Roasted Barley200 g Roasted Barley 33.1 300 4%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 8.2 Boil 60 min 26.15 100%
30 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 63.1 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 75 °C 68 °C 60 min
7 L Sparge 78 °C 70 °C 10 min
Starting Mash Thickness: 3.34 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 16.7
Mash volume with grains (equipment estimates 19 L) 20
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.1 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Top off amount 1
Going into fermentor 20
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

agregamos 500gr de lactosa y 1.5 kg de avena entera
agrgamos 13gr bicarbonato de sodio despues del macerado
fermento en 5 dias con muy baja actividad levadurica. dencidad inicial 1.080 y dencidad final 1.030
se carbonata conb 7gr de azucar de mesa proporcional

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  • Last Updated: 2020-08-13 19:24 UTC