Stout1 - Beer Recipe - Brewer's Friend

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Stout1

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: 21 liters (fermentor volume)
Pre Boil Size: 28.6 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.045 (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: Monday March 1st 2021
1.052
1.013
5.2%
45.9
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 78.1%
0.50 kg Weyermann - Roasted Barley0.5 kg Roasted Barley 29.9 432 9.8%
0.12 kg German - Acidulated Malt0.12 kg Acidulated Malt 27 3.4 2.3%
0.50 kg Torrified Barley0.5 kg Torrified Barley 36 2 9.8%
5.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Challenger33 g Challenger Hops Pellet 7.3 Boil 60 min 30.44 62.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.1 Boil 60 min 15.42 37.7%
53 g / $ 0.00
Priming
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.7
Mash volume with grains 22.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 14.3 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 21
Total: 34.6  
Equipment Profile Used: System Default
"Stout1" Dry Stout beer recipe by Eoghan Hyland. All Grain, ABV 5.15%, IBU 45.86, SRM 33.26, Fermentables: (Maris Otter Pale, Roasted Barley, Acidulated Malt, Torrified Barley) Hops: (Challenger, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-01 22:46 UTC