Lakeside Stout (gs - North Channel brewery) - Beer Recipe - Brewer's Friend

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Lakeside Stout (gs - North Channel brewery)

192 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 22.7 liters (ending kettle volume)
Pre Boil Size: 30.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (ending kettle)
Hop Utilization: 91%
Calories: 192 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Friday January 28th 2022
1.062
1.018
5.8%
23.3
32.7
5.5
2.01
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,400 g United Kingdom - Maris Otter Pale5400 g Maris Otter Pale 38 3.75 74.9%
680 g Flaked Oats680 g Flaked Oats 33 2.2 9.4%
454 g Viking - Caramel 150454 g Caramel 150 1.78 € / kg
0.81 € 		35 76.2 6.3%
113 g American - Caramel / Crystal 40L113 g Caramel / Crystal 40L 34 40 1.6%
340 g Viking - Chocolate Dark340 g Chocolate Dark - (late mash tun addition) 3.00 € / kg
1.02 € 		80 340 4.7%
227 g American - Roasted Barley227 g Roasted Barley - (late mash tun addition) 33 300 3.1%
7,214 g / 1.83 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g East Kent Goldings23 g East Kent Goldings Hops Leaf/Whole 6.2 Boil 60 min 14.85 57.5%
17 g East Kent Goldings17 g East Kent Goldings Hops Leaf/Whole 6.2 Boil 30 min 8.43 42.5%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) / 0.99 Kilograms calcium 2.44 € / kg
0.01 € 		Water Agt Mash 1 hr.
3 g Gypsum (Calcium Sulfate) / 0.99 Kilograms gypsum 5.25 € / kg
0.02 € 		Water Agt Boil 1 hr.
50 g Rice Hull 3.20 € / kg
0.16 € 		Other Mash 1 hr.
0.80 ml Phosphoric acid Water Agt Sparge 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.18 €
 
Yeast
Wyeast - London Ale III 1318
Amount:
15 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Not matching residual alkalinity (Palmer) for recommended water profile becuse adding dark grains at vorlauf (hence using softer water)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.64 L no sparge Strike 73 °C 67 °C 60 min
12 L sparge p.h. 5.8 Fly Sparge 77 °C 68 °C 40 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.6
Mash volume with grains 26.4
Grain absorption losses -7.2
Remaining sparge water volume 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 30.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 21.8 L) 22.7
Estimated amount in fermentor 22.7
Total: 38.6  
Equipment Profile Used: System Default
 
Notes

ADD DARK GRAINS DURING VORLAUF

Original recipe: No-sparge technique. Here using some sparge to match expected results (10 gal mash is a variable here)

yeast: make a starter and calculate right quantity

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  • Last Updated: 2022-02-06 18:02 UTC