Spiced Stout - Beer Recipe - Brewer's Friend

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Spiced Stout

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Thursday April 14th 2022
1.060
1.013
6.2%
0.0
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Ireland - Stout Malt1.7 kg Stout Malt 37 2 40.5%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 11.9%
0.50 kg Tate and Lyle - Golden Syrup0.5 kg Golden Syrup 40 1 11.9%
1.50 kg Black Rock - Dark Malt Extract (LME)1.5 kg Dark Malt Extract (LME) 36 16 35.7%
4.20 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Cinnamon Spice Mash 0 min.
0.50 tsp Nutmeg Spice Mash 0 min.
0.50 tsp Ginger Spice Mash 0 min.
0.25 tsp Cloves Spice Mash 0 min.
0.50 tsp all spice Spice Mash 0 min.
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 6.2
Mash volume with grains 7.3
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 20.4 L) 23.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.7
Pre boil volume (equipment estimates 25.7 L) 28.4
Boil off losses -5.7
Post boil Volume (equipment estimates 20 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 20
Total: 29.3  
Equipment Profile Used: System Default
"Spiced Stout" No Profile Selected beer recipe by Anonymous. All Grain, ABV 6.2%, IBU 0, SRM 9.46, Fermentables: (Stout Malt, Brown Sugar, Golden Syrup, Dark Malt Extract (LME)) Other: (Cinnamon, Nutmeg, Ginger, Cloves, all spice)
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  • Public: Yup, Shared
  • Last Updated: 2022-04-14 10:25 UTC