Dry Dock Oyster Stout - Beer Recipe - Brewer's Friend

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Dry Dock Oyster Stout

217 calories 23.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 160 liters (ending kettle volume)
Pre Boil Size: 180 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 217 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Friday March 5th 2021
1.070
1.019
6.6%
43.5
41.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
38 kg Simpsons - Finest Pale Ale Maris Otter38 kg Finest Pale Ale Maris Otter 37 2.6 71.7%
1.80 kg United Kingdom - Dark Crystal 80L1.8 kg Dark Crystal 80L 33 80 3.4%
4 kg Weyermann - Chocolate wheat4 kg Chocolate wheat 0 400 7.5%
3 kg Grain Millers - Rolled Oats3 kg Rolled Oats 33 2.2 5.7%
1.50 kg Crisp Malting - Caramalt 15L1.5 kg Caramalt 15L 32.7 17.5 2.8%
1.20 kg Weyermann - Carafa II1.2 kg Carafa II 31.5 415 2.3%
3.50 kg Briess - Dark Munich Malt 30L3.5 kg Dark Munich Malt 30L 36 30 6.6%
53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
160 g Magnum160 g Magnum Hops Pellet 15 Boil 60 min 34.23 39%
250 g Chinook250 g Chinook Hops Pellet 13 Boil 5 min 9.24 61%
410 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 each oyster Other Boil 90 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 955 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 0 200 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 170.6 L. Suggest reducing initial water volume to 45.4 L and adding 125.2 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 228.43 L. Suggest reducing initial water volume to 10.42 L and adding 183.03 L sparge/top-off. 193.5
Strike water volume at mash thickness of 3.7 L/kg 193.5
Mash volume with grains 228.4
Grain absorption losses -53
Remaining sparge water volume 40.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 170.6 L) 180
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -2.1
Post boil volume (equipment estimates 169.4 L) 160
Estimated amount in fermentor 160
Total: 233.9  
Equipment Profile Used: System Default
"Dry Dock Oyster Stout" Experimental Beer recipe by Ben Campbell Dunstan. All Grain, ABV 6.62%, IBU 43.48, SRM 41.89, Fermentables: (Finest Pale Ale Maris Otter, Dark Crystal 80L, Chocolate wheat, Rolled Oats, Caramalt 15L, Carafa II, Dark Munich Malt 30L) Hops: (Magnum, Chinook) Other: (oyster)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-22 20:54 UTC