SWEET STOUT - Beer Recipe - Brewer's Friend

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SWEET STOUT

2046 calories 264.2 g 4 L
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 50 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 2046 calories (Per 4L)
Carbs: 264.2 g (Per 4L)
Created: Tuesday November 9th 2021
1.054
1.020
4.5%
16.9
38.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
680 g United Kingdom - Pale 2-Row680 g Pale 2-Row 38 2.5 34%
150 g German - Carapils150 g Carapils 35 1.3 7.5%
270 g Weyermann - Roasted Barley270 g Roasted Barley 29.9 432 13.5%
300 g Weyermann - Munich Type I300 g Munich Type I 38 6 15%
350 g Liquid Malt Extract - Light350 g Liquid Malt Extract - Light - (late boil kettle addition) 35 4 17.5%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 12.5%
2,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g East Kent Goldings9 g East Kent Goldings Hops Pellet 5 Boil 50 min 15.42 47.4%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 2 min 1.52 52.6%
19 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
6 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 25 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion 66 °C 66 °C 45 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.7 L) 15.3
Mash volume with grains (equipment estimates 16.7 L) 16.2
Grain absorption losses -1.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.4 L) 13
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 9
Volume into fermentor 9
Total: 15.3  
Equipment Profile Used: System Default
 
Notes

Carbonation was too low even after a few weeks of bottle conditioning ( original carbonationation was calculated on 1.8 so too little suguar added ) .

Recarbonated in my minikeg at 25 psi for 2 days, then down to 12 psi for one day.
Perfect result.

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  • Last Updated: 2021-12-09 01:16 UTC