Stout Mary - Beer Recipe - Brewer's Friend

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Stout Mary

172 calories 17.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Tuesday October 6th 2020
1.056
1.014
5.5%
40.9
40.0
n/a
68.57
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg The Swaen - GoldSwaen Munich Dark2.1 kg GoldSwaen Munich Dark R$ 10.15 / kg
R$ 21.32 		35 55 68.9%
250 g Castle Malting - Château Cafe Light250 g Château Cafe Light R$ 0.01 / g
R$ 3.00 		34 90 8.2%
200 g United Kingdom - Oat Malt200 g Oat Malt R$ 10.15 / kg
R$ 2.03 		28 2 6.6%
250 g Belgian - Roasted Barley250 g Roasted Barley R$ 16.05 / kg
R$ 4.01 		30 575 8.2%
250 g German - Carafa I250 g Carafa I R$ 16.05 / kg
R$ 4.01 		32 340 8.2%
3,050 g / R$ 34.37
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger25 g Challenger Hops R$ 0.38 / g
R$ 9.50 		Pellet 8.5 Boil 5 min 10.19 62.5%
15 g Challenger15 g Challenger Hops R$ 0.38 / g
R$ 5.70 		Pellet 8.5 Boil 60 min 30.68 37.5%
40 g / R$ 15.20
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
R$ 19.00 / each
R$ 19.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
R$ 19.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.9 L) 14
Mash volume with grains (equipment estimates 19.9 L) 16
Grain absorption losses -3.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.9 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 8
Top off amount 2
Volume into fermentor 10
Total: 14  
Equipment Profile Used: System Default
 
Notes

Aquecer a água a 60ºC, adicione o malte moído;
Estabilize a temperatura e mantenha por 20 minutos a 55ºC (Parada Proteica);
Aumente a temperatura para 68ºC e mantenha por 60 minutos para conversão dos amidos;
Recircule, lave os grãos e faça mass-out a 78ºC durante 5 minutos;
Adicione os lúpulos durante conforme indicado no tempo do processo.

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  • Last Updated: 2020-12-13 22:21 UTC