Sabro Stout - Beer Recipe - Brewer's Friend

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Sabro Stout

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 85 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Scotia
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Saturday March 26th 2022
1.054
1.010
5.7%
38.0
42.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.40 kg Patagonia - Patagonia Pale ale10.4 kg Patagonia Pale ale 36.8 2.9 74.3%
1 kg BA Malt - Wheat Malt1 kg Wheat Malt 38 2 7.1%
200 g Patagonia - Black Pearl200 g Black Pearl - (late mash tun addition) 29.9 340 1.4%
2 kg Patagonia - Black Pearl2 kg Black Pearl - (late boil kettle addition) 29.9 340 14.3%
400 g BA Malt - Pilsen400 g Pilsen 37 2 2.9%
14 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Charles Faram - Apollo25 g Apollo Hops Pellet 17.5 Boil 85 min 23.81 8.5%
28 g Citra28 g Citra Hops Pellet 11 Boil 10 min 5.72 9.6%
25 g Barth-Haas - Sabro25 g Sabro Hops Pellet 14 Boil at 79 °C 10 min 6.5 8.5%
50 g Barth-Haas - Sabro50 g Sabro Hops Pellet 14 Hop Stand at 75 °C 0 min 17.1%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 10 min 1.95 5.1%
150 g Barth-Haas - Sabro150 g Sabro Hops Pellet 14 Dry Hop at 17 °C Day 5 51.2%
293 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
14 g Citric acid Water Agt Mash 1 hr.
2.50 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 333 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
36 L Strike 73 °C 65 °C 90 min
50 L Sparge 78 °C 78 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.79 L. Suggest reducing initial water volume to 45.4 L and adding 13.39 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.24 L. Suggest reducing strike water volume to 36.16 L and adding 5.84 L sparge/top-off. 42
Strike water volume at mash thickness of 3 L/kg 42
Mash volume with grains 51.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 31.7 L) 28.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.8 L) 56
Boil off losses -8.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 50.3 L) 52
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 51.8 L) 50
Total: 70.9  
Equipment Profile Used: System Default
 
Notes

a 4 litros de mosto de coldbrew con un ph de 4.5 le agregamos 2 gramos de bicarbonato de sodio. subio a 5.2

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  • Last Updated: 2022-04-04 13:23 UTC