Nitro Pajaro Stout - Beer Recipe - Brewer's Friend

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Nitro Pajaro Stout

181 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Guille
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Thursday July 7th 2022
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1.059
1.014
5.9%
30.8
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg BA Malt - Pale Ale4 kg Pale Ale 38 9.18 71.4%
0.20 kg BA Malt - Carapils0.2 kg Carapils 34 9.18 3.6%
0.10 kg BA Malt - Avena0.1 kg Avena - (late mash tun addition) $ 0.00 / kg
$ 0.00 		33 4.37 1.8%
0.20 kg BA Malt - Cebada Tostada0.2 kg Cebada Tostada - (late mash tun addition) 29 1332.78 3.6%
0.20 kg BA Malt - Caramelo 300.2 kg Caramelo 30 35 78.56 3.6%
0.30 kg American - Black Malt0.3 kg Black Malt - (late mash tun addition) 28 1332.78 5.4%
0.30 kg BA Malt - M Chocolate0.3 kg M Chocolate - (late boil kettle addition) 29 1065.93 5.4%
0.30 kg Patagonia - Coffee Malt0.3 kg Coffee Malt - (late boil kettle addition) 30 612.27 5.4%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil at 100 °C 30 min 30.84 100%
20 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
20 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.07 bar       Temp: 5 °C       CO2 Level: 2.75 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.6 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.4
Mash volume with grains 26.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 7.9 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

El macerado usa 4 litros por cada kg de maltas.

Se usan 17.6 litros en la coccion, son 4.4 kg de maltas y 12 litros de agua en el lavado de granos.

NOTA: las maltas oscuras al adicionar tardiamente no modifican la cantidad de agua. Entran en la parte final del macerado / recirculado.


Esta gasificada con mescla de CO2 + Nitrogeno en proporcion de 75/25

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  • Last Updated: 2024-11-07 11:56 UTC