Dry stout no1 - Beer Recipe - Brewer's Friend

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Dry stout no1

133 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Miklós Jászay
Calories: 133 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Wednesday September 23rd 2020
1.044
1.008
4.7%
26.9
33.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 kg United Kingdom - Maris Otter Pale2.9 kg Maris Otter Pale 38 3.75 65.9%
0.90 kg Flaked Barley0.9 kg Flaked Barley 32 2.2 20.5%
0.50 kg Weyermann - Roasted Barley0.5 kg Roasted Barley 29.9 432 11.4%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 2.3%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 40 min 26.92 100%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.4 L Strike 53 °C 50 °C 20 min
18.4 L Temperature 50 °C 63 °C 60 min
18.4 L Temperature 63 °C 78 °C 15 min
10 L Sparge -- 78 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 17.6
Mash volume with grains (equipment estimates 19.5 L) 20.5
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 13.7 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Top off amount 1
Going into fermentor 21
Total: 30.3  
Equipment Profile Used: System Default
"Dry stout no1" Dry Stout beer recipe by Miklós Jászay. All Grain, ABV 4.7%, IBU 26.92, SRM 32.95, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Acidulated) Hops: (Fuggles)
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  • Public: Yup, Shared
  • Last Updated: 2020-09-23 09:25 UTC