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stout test

180 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 18.6 liters (fermentor volume)
Pre Boil Size: 30.88 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Monday February 6th 2023
1.058
1.017
5.3%
46.9
47.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g American - Pilsner3000 g Pilsner 37 1.8 58.3%
250 g German - Carafa III250 g Carafa III 32 535 4.9%
400 g Munich - Light 10L400 g Munich - Light 10L 33 10 7.8%
350 g Joe White - Roasted Barley350 g Roasted Barley 29.9 475 6.8%
1,000 g Joe White - Vienna Malt1000 g Vienna Malt 35.9 3.37 19.4%
150 g German - Chocolate Rye150 g Chocolate Rye 31 240 2.9%
5,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 Boil 60 min 31.32 50%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 15 min 15.54 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) 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) 93 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
18.8 L Strike 67 °C 70 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.8
Mash volume with grains 22.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 11.8 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.5 L) 30.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18.6
Going into fermentor 18.6
Total: 36.9  
Equipment Profile Used: System Default
"stout test" Dry Stout beer recipe by xxxxxxddxxxxx. All Grain, ABV 5.28%, IBU 46.86, SRM 47.75, Fermentables: (Pilsner, Carafa III, Munich - Light 10L, Roasted Barley, Vienna Malt, Chocolate Rye) Hops: (Centennial) Other: (Gypsum, Calcium Chloride (anhydrous))
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  • Last Updated: 2023-02-08 04:03 UTC