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Guesthouse

173 calories 23.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 42.5 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

No Chill: 10 minute extended hop boil time
Calories: 173 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Monday March 8th 2021
1.055
1.022
4.3%
40.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Weyermann - Pale Ale7 kg Pale Ale 39 2.3 69%
1 kg Weyermann - Carafa Special Type II1 kg Carafa Special Type II 29.9 425 9.9%
1 kg Weyermann - Roasted Barley1 kg Roasted Barley 29.9 432 9.9%
0.40 kg Flaked Barley0.4 kg Flaked Barley 32 2.2 3.9%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 7.4%
10.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 4 Boil at 100 °C 30 min 10.38 40%
50 g Hallertau Blanc50 g Hallertau Blanc Hops Pellet 8 Boil at 100 °C 60 min 24.42 40%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 30 min 5.84 20%
125 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
100 Milliliters
Cost:
Attenuation (custom):
58%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 250.1 g       Temp: 20 °C       CO2 Level: 2.2 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
30 L Temperature 74 °C 65 °C 75 min
27 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.83 L. Suggest reducing initial water volume to 45.4 L and adding 3.43 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30.5
Mash volume with grains 37.1
Grain absorption losses -10.2
Remaining sparge water volume (equipment estimates 29.4 L) 28.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.8 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 42.5 L) 45
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45 L) 42.5
Total: 59.1  
Equipment Profile Used: System Default
 
Notes

Actual difference in attenuation is caused by a high bill of roasted malts. The beer turned out nice.
It resembles one currently unavailable local beer.
The original beer, I've targeted is far more alcoholic (about 7 ABV).
Unfortunately, I have to rely on my memory in comparison, since the beer factory was demolished about 9 years ago.

Fermentation as follows:

  1. primary plastic fermentor 6 days to 1,026 @ 24-23 C
  2. secondary glass fermentor 21 day to 1,022 @ 21-22 C
    Transferred to plastic keg and carbonated to 1,8 vol.

    Small batch 5L is still fermenting. Plan to last it for about 4-7 months.
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  • Last Updated: 2021-04-21 09:20 UTC