Stout First Trial - Beer Recipe - Brewer's Friend

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Stout First Trial

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 67 liters
Post Boil Size: 63 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Monday November 30th 2020
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No.01 Premium Dry Stout

by Alex's Craft Brewing

OG: 1.047 FG: 1.008 ABV: 5.1% IBU: 32

1.048
1.008
5.3%
30.2
33.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.20 kg American - Pale Ale11.2 kg Pale Ale 37 3.5 88.2%
0.50 kg The Swaen - BlackSwaen Chocolate B0.5 kg BlackSwaen Chocolate B 34.5 338 3.9%
0.50 kg The Swaen - BlackSwaen Barley0.5 kg BlackSwaen Barley 33 400 3.9%
0.50 kg The Swaen - Blackswaen Black Extra0.5 kg Blackswaen Black Extra 32.7 500 3.9%
12.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Willamette25 g Willamette Hops Pellet 4.5 Boil at 92 °C 60 min 5.78 22.3%
40 g Northern Brewer40 g Northern Brewer Hops Pellet 7.8 Boil at 92 °C 60 min 16.03 35.7%
25 g Northern Brewer25 g Northern Brewer Hops Leaf/Whole 7.8 Boil at 92 °C 30 min 5.56 22.3%
22 g Willamette22 g Willamette Hops Pellet 4.5 Boil at 92 °C 30 min 2.82 19.6%
112 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
30 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
38.1 L Infusion 75 °C 65 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.26 L. Suggest reducing initial water volume to 45.4 L and adding 20.86 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 54.74 L. Suggest reducing strike water volume to 37.02 L and adding 9.34 L sparge/top-off. 46.4
Strike water volume at mash thickness of 3.7 L/kg 46.4
Mash volume with grains 54.7
Grain absorption losses -12.7
Remaining sparge water volume (equipment estimates 33.5 L) 34.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.3 L) 67
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 60 L) 63
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 63 L) 60
Total: 80.6  
Equipment Profile Used: System Default
"Stout First Trial" Dry Stout beer recipe by Luis Torres. All Grain, ABV 5.3%, IBU 30.19, SRM 33.06, Fermentables: (Pale Ale, BlackSwaen Chocolate B, BlackSwaen Barley, Blackswaen Black Extra) Hops: (Willamette, Northern Brewer)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-30 23:21 UTC