Stout Fig BrewMonk - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Stout Fig BrewMonk

246 calories 22.3 g .5 L
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.68 liters
Pre Boil Gravity: 9.4 °P (recipe based estimate)
Post Boil Gravity: 13.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 246 calories (Per .5L)
Carbs: 22.3 g (Per .5L)
Created: Sunday January 22nd 2023
13.2 °P
2.6 °P
5.7%
33.3
35.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Bestmalz - BEST Pale ale3.5 kg BEST Pale ale 38.1 2.81 59.9%
0.70 kg Bestmalz - BEST Chocolate0.7 kg BEST Chocolate 34.5 337.82 12%
0.64 kg Figs (dried)0.64 kg Figs (dried) - (late boil kettle addition) 29.95 0 11%
1 kg Bestmalz - DE - Bestmalz - Caramel Wheat1 kg DE - Bestmalz - Caramel Wheat 34 46 17.1%
5.84 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5 Boil 60 min 33.3 100%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
20.8 L Strike 67 °C 67 °C 60 min
14.1 L Sparge 77 °C 77 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.8
Mash volume with grains 24.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 14.8 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 29.7
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Add fig concentrate 5 minute before flameout

Next time add figs in secondary fermentation.

Last Updated and Sharing
 
452
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-02-25 08:28 UTC