Ce Jeune Stout - Beer Recipe - Brewer's Friend

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Ce Jeune Stout

299 calories 31.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 70 min
Batch Size: 21.7 liters (ending kettle volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 299 calories (Per 330ml)
Carbs: 31.2 g (Per 330ml)
Created: Saturday October 2nd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Simpsons - Finest Pale Ale Maris Otter7 kg Finest Pale Ale Maris Otter $ 1.96 / kg
$ 13.72 		37 2.6 73.7%
0.50 kg US - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L $ 5.50 / kg
$ 2.75 		33 120 5.3%
1 kg United Kingdom - Golden Naked Oats1 kg Golden Naked Oats 33 10 10.5%
0.50 kg Weyermann - Carafa III0.5 kg Carafa III 32 525 5.3%
0.50 kg American - Midnight Wheat Malt0.5 kg Midnight Wheat Malt 33 550 5.3%
9.50 kg / $ 16.47
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4.5 First Wort 60 min 21.17 38.5%
30 g Magnum30 g Magnum Hops Pellet 15 Boil 60 min 37.26 23.1%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 15 min 9.25 38.5%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Wyeast - Beer Nutrient Other Boil 15 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 15.1 g       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.4 L Infusion 65 °C 65 °C 60 min
10 L 75 °C 75 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 28.5
Mash volume with grains 34.8
Grain absorption losses -9.5
Remaining sparge water volume 5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 23.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 16.2 L) 21.7
Estimated amount in fermentor 21.7
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Starter 1.5 L

Fermenter 20C x 7 jours
Monter à 22C jour 7

Transférer en secondaire jour 14

Laisser maturer minimum 6 mois

Mettre chêne 3 mois

Mettre copeau bourbon les 14 derniers jours.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-03 03:09 UTC