BELGIAN STOUT 10/20 - Beer Recipe - Brewer's Friend

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BELGIAN STOUT 10/20

212 calories 21.1 g 12 L
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 110 liters (ending kettle volume)
Pre Boil Size: 116 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: JULIAN SCHELL
Calories: 212 calories (Per 12L)
Carbs: 21.1 g (Per 12L)
Created: Sunday September 20th 2020
1.064
1.015
6.5%
39.9
40.0
5.6
5,661.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 kg Castle Malting - Château Pilsen 2RS27 kg Château Pilsen 2RS $ 84.00 / kg
$ 2,268.00 		37 1.9 80.6%
2 kg Weyermann - Caramunich Type 32 kg Caramunich Type 3 $ 249.00 / kg
$ 498.00 		34 57 6%
3 kg Weyermann - Carafa I3 kg Carafa I $ 258.00 / kg
$ 774.00 		32 340 9%
1 kg Weyermann - Carafa Special Type III1 kg Carafa Special Type III $ 236.00 / kg
$ 236.00 		29.9 525 3%
0.50 kg Dingemans - Special B0.5 kg Special B $ 209.00 / kg
$ 104.50 		33.1 125 1.5%
33.50 kg / $ 3,880.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum100 g Magnum Hops $ 3.71 / g
$ 371.00 		Pellet 15 Boil 60 min 39.86 100%
100 g / $ 371.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Chalk Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
20 ml Phosphoric acid Water Agt Mash 1 hr.
20 g Chalk Water Agt Sparge 30 min.
5 g Baking Soda Water Agt Sparge 30 min.
8 g Gypsum Water Agt Sparge 30 min.
5 g Calcium Chloride (dihydrate) Water Agt Sparge 30 min.
2 g Epsom Salt Water Agt Sparge 30 min.
20 ml Phosphoric acid Water Agt Sparge 30 min.
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
70 Grams
Cost:
$ 15.00 / g
$ 1,050.00
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 603 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
30 Grams
Cost:
$ 12.00 / g
$ 360.00
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 603 B cells required
$ 1,410.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116.1 7.2 33 38.4 65.4 92.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
91.35 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 116.2 L. Suggest reducing initial water volume to 45.4 L and adding 70.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 119.26 L. Suggest reducing initial water volume to 23.29 L and adding 73.86 L sparge/top-off. 97.2
Strike water volume at mash thickness of 2.9 L/kg 97.2
Mash volume with grains 119.3
Grain absorption losses -33.5
Remaining sparge water volume 53.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 116.2 L) 116
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 109.8 L) 110
Estimated amount in fermentor 110
Total: 150.4  
Equipment Profile Used: System Default
"BELGIAN STOUT 10/20" Foreign Extra Stout beer recipe by JULIAN SCHELL. All Grain, ABV 6.48%, IBU 39.86, SRM 40, Fermentables: (Château Pilsen 2RS, Caramunich Type 3, Carafa I, Carafa Special Type III, Special B) Hops: (Magnum) Other: (Chalk, Gypsum, Calcium Chloride (dihydrate), Epsom Salt, Phosphoric acid, Baking Soda, Irish Moss)
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  • Last Updated: 2020-09-30 13:17 UTC