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staut

156 calories 15.7 g 330 ml
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 60.93 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Wednesday May 18th 2022
1.051
1.012
5.1%
38.4
59.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg Agrária - Pilsner Malt10 kg Pilsner Malt 37 3.84 81%
1 kg Viking - Dark Chocolate Malt1 kg Dark Chocolate Malt 30.8 865.79 8.1%
0.35 kg German - Carafa III0.35 kg Carafa III 32 1426.18 2.8%
1 kg Flaked Oats1 kg Flaked Oats 33 4.37 8.1%
12.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Yakima Chief Hops - Columbus50 g Columbus Hops Pellet 16 Boil 60 min 38.36 100%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 521 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.14 bar       Temp: 3 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
↓ Gypsum: 4.52 g Ca+2 SO4• 2H2O ~1.1 tsp

↓ Epsom Salt: 2.78 g Mg+2 SO4• 7H2O ~0.6 tsp

↓ Canning/Other Salt: 2.08 g NaCl ~0.3 tsp

↓ Calcium Chloride (anhydrous): 0.1 g Ca+2 Cl2

↑ Chalk: 31.94 g Ca+2 CO3 ~8.4 tsp
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L Infusion 35 °C 35 °C 20 min
parada proteica Fly Sparge 53.2 °C 48 °C 20 min
sacarificaçao Fly Sparge 48 °C 66 °C 60 min
mash out Batch Sparge 66 °C 74 °C 20 min
20 L fervura Temperature 74 °C 100 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.95 L. Suggest reducing initial water volume to 45.4 L and adding 15.55 L sparge/top-off.  
Heat water added to kettle (equipment estimates 73.3 L) 73.3
Mash volume with grains (equipment estimates 73.3 L) 81.4
Grain absorption losses (steeping) -12.4
Pre boil volume (equipment estimates 61 L) 60.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 55
Going into fermentor 55
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 73.3  
Equipment Profile Used: System Default
"staut" Dry Stout beer recipe by Davidcs. Extract, ABV 5.11%, IBU 38.36, SRM 59.93, Fermentables: (Pilsner Malt, Dark Chocolate Malt, Carafa III, Flaked Oats) Hops: (Columbus)
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  • Last Updated: 2022-09-07 15:21 UTC