Labrewdor's Umbrella - Winter Stout - Beer Recipe - Brewer's Friend

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Labrewdor's Umbrella - Winter Stout

8844 calories 935.8 g 19 L
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 8844 calories (Per 19L)
Carbs: 935.8 g (Per 19L)
Created: Monday December 26th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pale Ale4 kg Pale Ale 39 2.3 79.2%
300 g Crisp Malting - Crystal 150300 g Crystal 150 31.52 64.27 5.9%
500 g Weyermann - Roasted Barley500 g Roasted Barley 29.9 432 9.9%
250 g Flaked Barley250 g Flaked Barley 32 2.2 5%
5,050 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g East Kent Goldings45 g East Kent Goldings Hops Leaf/Whole 5.8 Boil 60 min 29.04 81.8%
10 ml Cascade10 ml Cascade Hops Leaf/Whole 7 Boil 60 min 7.79 18.2%
55 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Cocoa Powder Spice Boil 1 hr.
50 g Türk Kahvesi (Hazlenut) Spice Boil 1 hr.
5 g Cloves Spice Boil 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:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 L Mash unmalted barley prior to main mash Infusion -- 50 °C 20 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains 20.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 17.1 L) 18.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 35.4  
Equipment Profile Used: System Default
 
Notes


Mash unmalted, flaked barley at 50'c for 20mins in 1L water.

Mash in 14L at 76'C Pale Ale then roasted malts then finally add premashed barley flakes, check temp and add more hot liquor to get to 67'C. (i ended with 18L mash including liquor from flaked barley
= 3L/kg mash ratio. temp at 62'c at end of hour)
mash for 60min.

Lift mash and Drain through screen.

First runnings gravity 1.076 got 10L
Heat 30L of hot liquor to 82'C

Batch sparge 20L for 10mins (got 73'C)
Drain & measure collected wort, aiming for 30L.

Do second batch sparge of a few litres if more wort is required.
Preboil gravity 1.052
Bring to boil & add single addition of hops & cocoa nibs & turkish coffee hazelnut for full 60min

OG 1.058

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  • Last Updated: 2023-05-21 21:12 UTC