Proud to be stout - Beer Recipe - Brewer's Friend

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Proud to be stout

216 calories 22.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16.24 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 216 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Tuesday October 11th 2022
1.070
1.018
6.8%
58.8
39.2
5.4
11.54
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Dingemans - Maris Otter MD2.8 kg Maris Otter MD 2.85 € / kg
7.98 € 		36.8 2.4 82.4%
250 g Weyermann - Roasted Barley250 g Roasted Barley 3.25 € / kg
0.81 € 		29.9 432 7.4%
250 g German - CaraMunich II250 g CaraMunich II 34 46 7.4%
100 g Bestmalz - BEST Black Malt100 g BEST Black Malt 3.45 € / kg
0.35 € 		30 425 2.9%
3,400 g / 9.14 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 g East Kent Goldings48 g East Kent Goldings Hops 0.05 € / g
2.40 € 		Pellet 6.1 Boil 60 min 58.83 100%
48 g / 2.40 €
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 ml Lactic acid Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 70.8 g       Temp: 16 °C       CO2 Level: 2.45 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
9.5 L Infusion 70 °C 68 °C 60 min
6.6 L Sparge 70 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.2 L) 20.5
Mash volume with grains (equipment estimates 24.5 L) 22.8
Grain absorption losses -3.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 16.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Volume into fermentor 12
Total: 20.5  
Equipment Profile Used: System Default
"Proud to be stout" Foreign Extra Stout beer recipe by Brewer #367612. BIAB, ABV 6.79%, IBU 58.83, SRM 39.2, Fermentables: (Maris Otter MD, Roasted Barley, CaraMunich II, BEST Black Malt) Hops: (East Kent Goldings) Other: (Lactic acid, Salt)
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  • Last Updated: 2022-10-11 19:32 UTC