Kitchen Sink Stilk Mout - Beer Recipe - Brewer's Friend

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Kitchen Sink Stilk Mout

151 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Monday April 19th 2021
1.049
1.013
4.7%
22.6
31.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Simpsons - Maris Otter pale5.5 kg Maris Otter pale 38 2.4 66.4%
385 g American - Caramel / Crystal 75L385 g Caramel / Crystal 75L 33 75 4.6%
400 g German - CaraAroma400 g CaraAroma 34 130 4.8%
400 g German - Chocolate Rye400 g Chocolate Rye 31 240 4.8%
400 g American - Black Malt400 g Black Malt 28 500 4.8%
700 g Flaked Oats700 g Flaked Oats 33 2.2 8.4%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) 41 1 6%
8,285 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Chief Hops - Magnum25 g Magnum Hops Pellet 10.2 Boil 60 min 17.94 67.6%
12 g Sorachi Ace12 g Sorachi Ace Hops Pellet 11.1 Boil 15 min 4.65 32.4%
37 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Snrub Water
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 L/kg 22.2
Mash volume with grains 27
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 29.4 L) 29.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 43.9 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 38 L) 40
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 40 L) 38
Total: 51.6  
Equipment Profile Used: System Default
"Kitchen Sink Stilk Mout" Dry Stout beer recipe by Snrubrewery. All Grain, ABV 4.69%, IBU 22.59, SRM 31.7, Fermentables: (Maris Otter pale, Caramel / Crystal 75L, CaraAroma, Chocolate Rye, Black Malt, Flaked Oats, Lactose (Milk Sugar)) Hops: (Magnum, Sorachi Ace)
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  • Public: Yup, Shared
  • Last Updated: 2021-04-19 20:50 UTC