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Stout

209 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.166 (recipe based estimate)
Post Boil Gravity: 1.332 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Saturday June 19th 2021
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MILKSHAKE STOUT

by El Día de la Cerveza

OG: 1.064 FG: 1.016 ABV: 6.3% IBU: 42

1.068
1.016
6.7%
36.8
32.5
n/a
59.28
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Voyager Craft Malt - Pale Compass5 kg Pale Compass $ 4.00 / kg
$ 20.00 		38.1 2.79 47.6%
0.30 kg Voyager Craft Malt - Winter Wheat Janz0.3 kg Winter Wheat Janz $ 0.30 / kg
$ 0.09 		38.8 2.54 2.9%
0.30 kg Voyager Craft Malt - Sm40 Schooner0.3 kg Sm40 Schooner $ 4.50 / kg
$ 1.35 		36.5 20.3 2.9%
0.30 kg Voyager Craft Malt - Malted Oats Mitika0.3 kg Malted Oats Mitika - (late mash tun addition) $ 6.00 / kg
$ 1.80 		27 3.05 2.9%
0.25 kg Voyager Craft Malt - Roast Barley0.25 kg Roast Barley - (late mash tun addition) $ 7.00 / kg
$ 1.75 		33.1 609.14 2.4%
0.25 kg Voyager Craft Malt - Chocolate0.25 kg Chocolate - (late mash tun addition) $ 7.00 / kg
$ 1.75 		34.5 406.09 2.4%
0.30 kg Joe White - Caramalt0.3 kg Caramalt - (late mash tun addition) $ 4.50 / kg
$ 1.35 		34.5 21.17 2.9%
1 kg Voyager Craft Malt - Munich Schooner1 kg Munich Schooner $ 4.50 / kg
$ 4.50 		36 8.63 9.5%
1 kg Honey1 kg Honey - (late boil kettle addition) $ 5.00 / kg
$ 5.00 		35 2 9.5%
1 kg Joe White - Pilsner / Export Pilsner1 kg Pilsner / Export Pilsner $ 4.00 / kg
$ 4.00 		36.8 2 9.5%
0.30 kg Voyager Craft Malt - Biscuit0.3 kg Biscuit $ 0.30 / kg
$ 0.09 		36.3 15.23 2.9%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 4.8%
10.50 kg / $ 41.68
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g El Dorado60 g El Dorado Hops $ 99.50 / kg
$ 5.97 		Pellet 15.7 Boil 80 min 31.78 30%
40 g Willamette40 g Willamette Hops $ 76.50 / kg
$ 3.06 		Pellet 4.5 Boil 30 min 4.42 20%
20 g Willamette20 g Willamette Hops $ 76.50 / kg
$ 1.53 		Pellet 4.5 Boil 5 min 0.57 10%
40 g El Dorado40 g El Dorado Hops $ 99.50 / kg
$ 3.98 		Pellet 15.7 Dry Hop 5 days 20%
40 g Willamette40 g Willamette Hops $ 76.50 / kg
$ 3.06 		Pellet 4.5 Dry Hop 5 days 20%
200 g / $ 17.60
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum (Calcium Sulfate) Water Agt Mash 2 hr.
1 g Sodium Bicarbonate Water Agt Mash 2 hr.
5 g Citric acid Water Agt Mash 2 hr.
8 g Yeast Nutrient Other Boil 15 min.
8 g Go-Ferm Other Boil 15 min.
1 g Diammonium Phosphate (DAP) Other Boil 15 min.
1 g Whirlfloc Water Agt Boil 15 min.
4 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 211.5 g       Temp: 20 °C       CO2 Level: 2.75 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
25 L (a) Protein rest at 50 degrees (15 min), (b) Beta Amylase rest at 62 degrees (40 min), (c) Alpha Amylase rest at 67 degrees (60 min) Strike 75 °C 67 °C 60 min
5 L (d) Sparge each grain bag and recombine Batch Sparge 80 °C 80 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (2.5 L/kg), your strike volume will exceeds the total water needed for the recipe (21.8 L). Reduce mash thickness to 2.29 L/kg or increase pre-boil volume to 13.4 L.  
Strike water volume at mash thickness of 2.5 L/kg 23.8
Mash volume with grains (equipment estimates 7.7 L) 30
Grain absorption losses -9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.3 L) 11.4
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 5.7
Top off amount 22.3
Going into fermentor 28
Total: 21.8  
Equipment Profile Used: System Default
"Stout" American Stout beer recipe by AJO7730. All Grain, ABV 6.73%, IBU 36.78, SRM 32.54, Fermentables: (Pale Compass, Winter Wheat Janz, Sm40 Schooner, Malted Oats Mitika, Roast Barley, Chocolate, Caramalt, Munich Schooner, Honey, Pilsner / Export Pilsner, Biscuit, Rolled Oats) Hops: (El Dorado, Willamette) Other: (Gypsum (Calcium Sulfate), Sodium Bicarbonate, Citric acid, Yeast Nutrient, Go-Ferm, Diammonium Phosphate (DAP), Whirlfloc, Irish Moss)
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  • Last Updated: 2021-06-19 13:06 UTC