Nitro Pajaro Stout - Beer Recipe - Brewer's Friend

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Nitro Pajaro Stout

209 calories 20.9 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: 1.041 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Guille
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Thursday July 7th 2022
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OG: 1.070 FG: 1.025 ABV: 6.0% IBU: 27

1.068
1.016
6.8%
29.4
92.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg BA Malt - Pale Ale4.5 kg Pale Ale 38 9.18 78.3%
0.20 kg BA Malt - Carapils0.2 kg Carapils 34 9.18 3.5%
0.10 kg BA Malt - Avena0.1 kg Avena - (late mash tun addition) $ 0.00 / kg
$ 0.00 		33 4.37 1.7%
0.40 kg BA Malt - Cebada Tostada0.4 kg Cebada Tostada - (late mash tun addition) 29 1332.78 7%
0.25 kg BA Malt - Caramelo 300.25 kg Caramelo 30 35 78.56 4.3%
0.10 kg BA Malt - Wheat Malt0.1 kg Wheat Malt 38 3.84 1.7%
0.20 kg American - Black Malt0.2 kg Black Malt - (late mash tun addition) 28 1332.78 3.5%
5.75 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 29.42 100%
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) 105 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
17.25 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 13.2 L) 15.4
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: 32.7  
Equipment Profile Used: System Default
 
Notes

El macerado usa 3 litros por cada kg de maltas.
Aca se usan 18 litros en la coccion, son 6 kg de maltas y cerca de 15 litros de agua en el lavado de granos


Esta gasificada con mescla de CO2 + Nitrogeno en proporcion de 70/30

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  • Last Updated: 2024-01-12 16:45 UTC