Nigra - Beer Recipe - Brewer's Friend

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Nigra

206 calories 20.1 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: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 206 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Tuesday February 9th 2021
1.067
1.015
6.8%
30.3
28.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg US - Pale 2-Row5 kg Pale 2-Row 37 1.8 84.9%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley 33 300 8.5%
0.39 kg American - Caramel / Crystal 40L0.386 kg Caramel / Crystal 40L 34 40 6.6%
5.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 8.59 34.5%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 60 min 12.88 25.9%
13 g Huell Melon13 g Huell Melon Hops Pellet 7.2 Boil 30 min 8.83 22.4%
10 g Perle10 g Perle Hops Pellet 8.2 Boil 0 min 17.2%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 193.4 g       Temp: 20 °C       CO2 Level: 6 g/l
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 72 °C 66 °C 60 min
12 L Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 18.4
Mash volume with grains 22.3
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 14.4 L) 13.4
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
Going into fermentor 20
Total: 31.8  
Equipment Profile Used: System Default
"Nigra" Dry Stout beer recipe by BAMBÚ. All Grain, ABV 6.78%, IBU 30.3, SRM 28.25, Fermentables: (Pale 2-Row, Roasted Barley, Caramel / Crystal 40L) Hops: (Saaz, Cascade, Huell Melon, Perle) Other: (Irish Moss)
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  • Last Updated: 2021-02-13 00:25 UTC