Prajak Park Stout
185 calories
19.2 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.20 oz |
Challenger0.2 oz Challenger Hops |
|
Pellet |
8.5 |
Boil at 93 °C
|
35 min |
10.91 |
20% |
0.20 oz |
Challenger0.2 oz Challenger Hops |
|
Pellet |
8.5 |
Boil at 93 °C
|
25 min |
9.16 |
20% |
0.40 oz |
Challenger0.4 oz Challenger Hops |
|
Pellet |
8.5 |
Boil at 93 °C
|
10 min |
9.55 |
40% |
0.20 oz |
Challenger0.2 oz Challenger Hops |
|
Pellet |
8.5 |
Boil at 93 °C
|
5 min |
2.63 |
20% |
1 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1 oz |
Challenger (Pellet) 0.99999999771257 oz Challenger (Pellet) Hops |
|
32.25 |
100% |
1 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
3 tsp |
Vanilla extract
|
|
Spice |
Whirlpool |
5 min. |
Priming
Method: co2
CO2 Level: 2.1 Volumes |
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
10.5 L |
|
Strike |
75 °C |
66 °C |
60 min |
|
|
Temperature |
-- |
75 °C |
10 min |
|
Steeping black malt. |
Steeping |
-- |
-- |
10 min |
4.5 L |
|
Sparge |
-- |
75 °C |
-- |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
28 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3 L/kg
|
8.9 |
Mash volume with grains
|
10.8 |
Grain absorption losses
|
-3 |
Remaining sparge water volume (equipment estimates 10.8 L)
|
8.5 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 15.8 L)
|
13.5 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.1 |
Post boil Volume
|
10 |
Going into fermentor
|
10 |
Total:
|
17.4
|
Equipment Profile Used: |
System Default |
"Prajak Park Stout" Oatmeal Stout beer recipe by NarawitLok. All Grain, ABV 5.54%, IBU 32.25, SRM 34.26, Fermentables: (Maris Otter Pale Ale Malt, Rolled Oats, Château Cara Clair, Chocolate Malt, Crystal Malt) Hops: (Challenger) Other: (Vanilla extract)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-09-25 18:18 UTC