REY DAVID STOUT - Beer Recipe - Brewer's Friend

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REY DAVID STOUT

216 calories 22.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 52.65 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 85% (brew house)
Rating:
5.00 (1 Review)

Calories: 216 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Tuesday August 30th 2022
1.070
1.018
6.9%
45.3
46.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 kg American - Pale Ale7.2 kg Pale Ale 37 3.5 56.7%
2.40 kg Les Maltiers - Malt Vienna 2.4 kg Malt Vienna 36.8 4.7 18.9%
0.90 kg United Kingdom - Extra Dark Crystal 120L0.9 kg Extra Dark Crystal 120L 33 120 7.1%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 6.3%
0.60 kg United Kingdom - Chocolate0.6 kg Chocolate 34 425 4.7%
0.55 kg United Kingdom - Roasted Barley0.55 kg Roasted Barley 29 550 4.3%
0.25 kg Proximity - Black Malt0.25 kg Black Malt 32 500 2%
12.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Azacca40 g Azacca Hops Pellet 13.4 Boil 60 min 26.71 21.1%
50 g Cascade50 g Cascade Hops Pellet 7 Boil 15 min 8.65 26.3%
50 g Cascade50 g Cascade Hops Pellet 7 Boil 5 min 3.48 26.3%
50 g Chinook50 g Chinook Hops Pellet 13 Boil 5 min 6.46 26.3%
190 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
66 g Gypsum Water Agt Mash 1 hr.
1 g Yeast Nutrient Other Boil 5 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
19.5 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 392 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.21 bar       Temp: 4.5 °C       CO2 Level: 1.65 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
38.7 L Strike 73 °C 68 °C 60 min
25 L Sparge 80 °C 72 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.65 L. Suggest reducing initial water volume to 45.4 L and adding 7.25 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.48 L. Suggest reducing strike water volume to 37.02 L and adding 1.08 L sparge/top-off. 38.1
Strike water volume at mash thickness of 3 L/kg 38.1
Mash volume with grains 46.5
Grain absorption losses -12.7
Remaining sparge water volume 28.2
Mash Lauter Tun losses -0.9
Pre boil volume 52.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 46
Going into fermentor 46
Total: 66.3  
Equipment Profile Used: System Default
"REY DAVID STOUT" Oatmeal Stout beer recipe by Makumba Brewing. All Grain, ABV 6.85%, IBU 45.29, SRM 46.46, Fermentables: (Pale Ale, Malt Vienna , Extra Dark Crystal 120L, Flaked Oats, Chocolate, Roasted Barley, Black Malt) Hops: (Azacca, Cascade, Chinook) Other: (Gypsum, Yeast Nutrient)
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  • Last Updated: 2022-08-30 16:07 UTC