Bottled Violence – Peat Stout - Beer Recipe - Brewer's Friend

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Bottled Violence – Peat Stout

125 calories 13.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 19.95 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Post Boil Gravity: 10.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 125 calories (Per 330ml)
Carbs: 13.2 g (Per 330ml)
Created: Friday November 18th 2022
10.2 °P
2.7 °P
4.0%
40.8
67.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.20 kg German - Pale Ale2.2 kg Pale Ale 39 4.64 64.5%
620 g Flaked Oats620 g Flaked Oats 33 4.37 18.2%
230 g Bestmalz - BEST Chocolate230 g BEST Chocolate 34.5 899.99 6.7%
260 g Bestmalz - BEST Roasted Barley260 g BEST Roasted Barley 30 1279.41 7.6%
100 g Bestmalz - BEST Peated100 g BEST Peated 35.8 5.17 2.9%
3,410 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Barth-Haas - Fuggles50 g Fuggles Hops Pellet 4.8 Boil 90 min 40.76 100%
50 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
10 L Strike 75 °C 69 °C 20 min
13 L Temperature 82 °C 78 °C 70 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 10.2
Mash volume with grains 12.5
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 18 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Going into fermentor 18
Total: 24.3  
Equipment Profile Used: System Default
 
Notes

https://www.maischemalzundmehr.de/index.php?inhaltmitte=rezept&id=539&suche_begriff=oatmeal&factoraw=20&factorsha=63&factorha1=6

Peated Malt: Hat 50 ppm – sollte also max. 2–5% der Schüttung sein (https://brouwland.com/de/malz/20061-castle-malting-whisky-malz-lightly-peated-40-ebc-25-kg.html)

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  • Last Updated: 2024-03-20 08:17 UTC