DRY STOUT HOMEBREW - Beer Recipe - Brewer's Friend

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DRY STOUT HOMEBREW

205 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NEGRO
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Friday June 17th 2022
1.067
1.013
7.2%
21.7
44.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg Castle Malting - Aromatic Malt0.6 kg Aromatic Malt 35 20 18.5%
2 kg Castle Malting - Château Pilsen 2RS2 kg Château Pilsen 2RS 37 1.9 61.5%
0.35 kg Castle Malting - Château Roasted Barley0.35 kg Château Roasted Barley 30 432 10.8%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 9.2%
3.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Styrian Goldings12 g Styrian Goldings Hops Pellet 5.5 Boil 45 min 16.09 70.6%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 5.61 29.4%
17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.3 L Infusion 73 °C 67 °C 60 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 9.8
Mash volume with grains 11.9
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 10.2 L) 9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 19.2  
Equipment Profile Used: System Default
"DRY STOUT HOMEBREW" Dry Stout beer recipe by NEGRO. All Grain, ABV 7.15%, IBU 21.7, SRM 44.23, Fermentables: (Aromatic Malt, Château Pilsen 2RS, Château Roasted Barley, Rolled Oats) Hops: (Styrian Goldings) Other: (Calcium Chloride (anhydrous), Gypsum, Baking Soda)
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  • Last Updated: 2022-06-18 19:45 UTC