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Stout

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 120 min
Batch Size: 300 liters (ending kettle volume)
Pre Boil Size: 325 liters
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Sunday April 23rd 2023
13.4 °P
3.3 °P
5.4%
22.4
29.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Weyermann - Pale Ale25 kg Pale Ale 39 2.3 36%
25 kg Extra Pale Malt25 kg Extra Pale Malt 33 1.8 36%
4 kg Weyermann - Caramunich Type 24 kg Caramunich Type 2 34 45 5.8%
5 kg Weyermann - Melanoidin5 kg Melanoidin 34.5 27 7.2%
5 kg Weyermann - Roasted Barley5 kg Roasted Barley - (late mash tun addition) 29.9 432 7.2%
3 kg Weyermann - Caramunich Type 23 kg Caramunich Type 2 - (late mash tun addition) 34 45 4.3%
2.50 kg Weyermann - Carafa Special Type II2.5 kg Carafa Special Type II 29.9 425 3.6%
69.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Northern Brewer120 g Northern Brewer Hops Pellet 10 Boil 100 min 11.61 50%
120 g Northern Brewer120 g Northern Brewer Hops Pellet 10 Boil 60 min 10.76 50%
240 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Gypsum Water Agt Mash 0 min.
15 g Epsom Salt Water Agt Mash 0 min.
45 g Baking Soda Water Agt Mash 0 min.
40 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
100 g Chalk Water Agt Mash 0 min.
30 g Table Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
100 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1405 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
200 L Infusion -- 46 °C 20 min
Infusion -- 63 °C 40 min
Infusion -- 72 °C 40 min
Infusion -- 78 °C 5 min
170 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 312.6 L. Suggest reducing initial water volume to 45.4 L and adding 267.2 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 254.37 L 208.5
Strike water volume at mash thickness of 3 L/kg 208.5
Mash volume with grains 254.4
Grain absorption losses -69.5
Remaining sparge water volume 186.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 312.6 L) 325
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil volume (equipment estimates 312.4 L) 300
Estimated amount in fermentor 300
Total: 395.4  
Equipment Profile Used: System Default
"Stout" Dry Stout beer recipe by Brewer #393399. All Grain, ABV 5.42%, IBU 22.37, SRM 29.4, Fermentables: (Pale Ale, Extra Pale Malt, Caramunich Type 2, Melanoidin, Roasted Barley, Carafa Special Type II) Hops: (Northern Brewer) Other: (Gypsum, Epsom Salt, Baking Soda, Calcium Chloride (anhydrous), Chalk, Table Salt)
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  • Last Updated: 2024-02-07 11:18 UTC