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stout

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Thursday February 18th 2021
1.052
1.013
5.2%
28.7
47.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg American - Pale Ale1.5 kg Pale Ale 37 7.84 87%
50 g American - Chocolate50 g Chocolate 29 932.5 2.9%
50 g BA Malt - Cebada Tostada50 g Cebada Tostada 29 1332.78 2.9%
88 g American - Vienna88 g Vienna 35 9.18 5.1%
18 g BA Malt - Avena18 g Avena 33 4.37 1%
18 g German - Acidulated Malt18 g Acidulated Malt 27 7.58 1%
1,724 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Leaf/Whole 15 Boil 60 min 21.52 50%
4 g East Kent Goldings4 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 7.17 50%
8 g / $ 0.00
 
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) 32 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Strike 67 °C 67 °C 60 min
2 L Fly Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 6.9
Mash volume with grains 8
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 8.5 L) 4.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.7 L) 9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 7
Going into fermentor 7
Total: 11.6  
Equipment Profile Used: System Default
"stout" Dry Stout beer recipe by Ramon Heredia. All Grain, ABV 5.2%, IBU 28.69, SRM 47.32, Fermentables: (Pale Ale, Chocolate, Cebada Tostada, Vienna, Avena, Acidulated Malt) Hops: (Magnum, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-18 22:27 UTC