Cream Stout 100L - Beer Recipe - Brewer's Friend

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Cream Stout 100L

218 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 115 liters
Post Boil Size: 105 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Thursday August 27th 2020
1.065
1.022
5.6%
22.3
37.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg BA Malt - Pale Ale13 kg Pale Ale 38 4 46.4%
2 kg BA Malt - Avena2 kg Avena 33 2.2 7.1%
6 kg BA Malt - Munich6 kg Munich 38 7 21.4%
1 kg Belgian - Roasted Barley1 kg Roasted Barley - (late mash tun addition) 30 575 3.6%
1.40 kg Belgian - Chocolate1.4 kg Chocolate - (late mash tun addition) 30 340 5%
1.60 kg BA Malt - Carapils1.6 kg Carapils 34 4 5.7%
1 kg Weyermann - CaraAmber1 kg CaraAmber 37 27 3.6%
1 kg Belgian - Special B1 kg Special B - (late mash tun addition) 34 115 3.6%
1 kg Maltodextrin1 kg Maltodextrin 39 0 3.6%
28 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Magnum65 g Magnum Hops Leaf/Whole 15 Boil at 100 °C 60 min 22.25 100%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.52 ml Phosphoric acid Water Agt Mash 1 hr.
15 g Chalk Water Agt Mash 1 hr.
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
66 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 795 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 106.03 L. Suggest reducing initial water volume to 45.4 L and adding 60.63 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 58.32 L. Suggest reducing strike water volume to 27.58 L and adding 12.92 L sparge/top-off. 40.5
Strike water volume at mash thickness of 1.5 L/kg 40.5
Mash volume with grains 58.3
Grain absorption losses -27
Remaining sparge water volume (equipment estimates 92.8 L) 101.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 106 L) 115
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 100 L) 105
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 105 L) 100
Total: 142.2  
Equipment Profile Used: System Default
"Cream Stout 100L" Sweet Stout beer recipe by nicocalta. All Grain, ABV 5.63%, IBU 22.25, SRM 37.1, Fermentables: (Pale Ale, Avena, Munich, Roasted Barley, Chocolate, Carapils, CaraAmber, Special B, Maltodextrin) Hops: (Magnum) Other: (Phosphoric acid, Chalk, Calcium Chloride (dihydrate), Epsom Salt)
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  • Last Updated: 2023-09-17 21:44 UTC