Weinachstout´20 - Beer Recipe - Brewer's Friend

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Weinachstout´20

143 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.165 (recipe based estimate)
Efficiency: 51% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Sunday October 11th 2020
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Dry Stout

by shepp1

OG: 1.047 FG: 1.011 ABV: 4.8% IBU: 37

1.047
1.010
4.9%
36.9
40.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 70.2%
0.50 kg Belgian - Roasted Barley0.5 kg Roasted Barley 30 575 8.8%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 17.5%
0.20 kg Cane Sugar0.2 kg Cane Sugar - (late mash tun addition) 46 0 3.5%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 60 min 36.94 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium sulfate Water Agt Mash 75 min.
2 g irish moss Water Agt Whirlpool 5 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 69.4 g       Temp: 20 °C       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
14 L Strike 73 °C 66 °C 60 min
10 L Fly Sparge 82 °C 72 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.8
Mash volume with grains (equipment estimates 3.1 L) 17.4
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 4.2 L) 3.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 11.7 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5.7
Top off amount 14.3
Going into fermentor 20
Total: 17.7  
Equipment Profile Used: System Default
"Weinachstout´20" Dry Stout beer recipe by Brewer #337212. All Grain, ABV 4.87%, IBU 36.94, SRM 40.87, Fermentables: (Pale Ale, Roasted Barley, Flaked Barley, Cane Sugar) Hops: (Northern Brewer) Other: (Calcium sulfate, irish moss)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-13 16:44 UTC