SWEET STOUT - Beer Recipe - Brewer's Friend

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SWEET STOUT

173 calories 20 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
Created: Sunday October 23rd 2022
1.056
1.017
5.2%
21.9
38.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Simpsons - Maris Otter pale4.2 kg Maris Otter pale 38 2.4 81.9%
300 g Simpsons - Chocolate Malt300 g Chocolate Malt 31.7 444 5.8%
200 g Simpsons - Black Malt200 g Black Malt 34 700 3.9%
200 g Simpsons - Wheat Malt200 g Wheat Malt 36.576 2.8 3.9%
230 g Lactose (Milk Sugar)230 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.5%
5,130 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 20 min 21.88 100%
60 g / $ 0.00
 
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:
0.5 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.9
Mash volume with grains 21.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 14.8 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 3.3 gallons (12.4 liters) of 163°F (73°C) strike water to reach mash temperature of 152°F (67°C). Hold the temperature for 60 minutes. Vorlauf until the runnings are clear, then run off into kettle. Sparge the grains with 4 gallons (15 liters) and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops and lactose according to the schedule. Stir the lactose until completely dissolved. Chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 7 days, then allow temperature to rise to 70°F (21°C) and hold for 3–4 days. Upon completion of fermentation, crash to 35°F (2°C), then bottle or keg and carbonate to approximately 1.75 volumes.

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  • Last Updated: 2022-10-26 16:39 UTC