Samy Stout Oct21 - Exp1 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Samy Stout Oct21 - Exp1

114 calories 13 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 29.99 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Cedric
Calories: 114 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday October 22nd 2021
1.037
1.011
3.4%
0.0
5.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg Belgian - Pilsner6 kg Pilsner 37 2.77 100%
6 kg / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
20 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 94.6 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 78 °C 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains (equipment estimates 19 L) 19
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 27.6 L) 25.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.7 L) 34
Boil off losses -5.7
Post boil Volume 30
Top off amount 0
Going into fermentor 30
Total: 40.9  
Equipment Profile Used: System Default
"Samy Stout Oct21 - Exp1" Dry Stout beer recipe by Cedric. All Grain, ABV 3.38%, IBU 0, SRM 5.77, Fermentables: (Pilsner)
Last Updated and Sharing
 
271
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-22 08:01 UTC