Dry Stout - Vita - Beer Recipe - Brewer's Friend

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Dry Stout - Vita

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 46 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Claudio
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday March 8th 2021
1.052
1.012
5.2%
26.7
32.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg BA Malt - Pale Ale7 kg Pale Ale 38 4 77.8%
0.40 kg BA Malt - M Chocolate0.4 kg M Chocolate 29 400 4.4%
0.40 kg BA Malt - Cebada Tostada0.4 kg Cebada Tostada 29 500 4.4%
0.30 kg BA Malt - Caramelo 1200.3 kg Caramelo 120 34 120 3.3%
0.20 kg BA Malt - Wheat Malt0.2 kg Wheat Malt 38 2 2.2%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 7.8%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g victoria15 g victoria Hops Pellet 15.5 Boil 60 min 15.44 60%
10 g Herkules10 g Herkules Hops Pellet 17 Boil 60 min 11.29 40%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Gypsum Water Agt Mash 1 hr.
11 g Gypsum Water Agt Sparge 1 hr.
11.03 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
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
28 L Infusion -- 67 °C 60 min
40 L Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.68 L. Suggest reducing initial water volume to 45.4 L and adding 3.28 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27
Mash volume with grains 32.9
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 31.6 L) 28.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.7 L) 46
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 40
Going into fermentor 40
Total: 55.9  
Equipment Profile Used: System Default
"Dry Stout - Vita" Dry Stout beer recipe by Claudio. All Grain, ABV 5.18%, IBU 26.73, SRM 32.39, Fermentables: (Pale Ale, M Chocolate, Cebada Tostada, Caramelo 120, Wheat Malt, Flaked Oats) Hops: (victoria, Herkules) Other: (Gypsum, Phosphoric acid, Calcium Chloride (dihydrate))
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  • Public: Yup, Shared
  • Last Updated: 2021-03-09 11:32 UTC