Cinder Toffee Stout - Beer Recipe - Brewer's Friend

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Cinder Toffee Stout

240 calories 26.2 g 12 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 240 calories (Per 12ml)
Carbs: 26.2 g (Per 12ml)
Created: Thursday September 7th 2023
1.072
1.020
6.9%
55.7
46.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 73.8%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 4.1%
0.25 kg United Kingdom - Roasted Barley0.25 kg Roasted Barley 29 550 4.1%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 4.9%
0.20 kg Simpsons - Light Crystal0.2 kg Light Crystal 34 39 3.3%
0.10 kg American - Black Malt0.1 kg Black Malt - (late mash tun addition) 28 500 1.6%
0.50 kg Tate and Lyle - Golden Syrup0.5 kg Golden Syrup - (late boil kettle addition) 40 1 8.2%
6.10 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook30 g Chinook Hops Pellet 13 Boil 60 min 50.2 50%
30 g Cascade30 g Cascade Hops Pellet 7 Hop Stand 0 min 5.53 50%
60 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.60 g Chalk Water Agt Mash 1 hr.
1.80 g Chalk Water Agt Sparge 1 hr.
2.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Sparge 1 hr.
0.60 g Salt Water Agt Mash 1 hr.
0.20 g Salt Water Agt Sparge 1 hr.
0.80 g Magnesium Chloride Water Agt Mash 1 hr.
0.20 g Magnesium Chloride Water Agt Sparge 1 hr.
7.50 g Baking Soda Water Agt Mash 1 hr.
1.80 g Baking Soda Water Agt Sparge 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 100 150 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike -- 67 °C 60 min
5 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.4
Mash volume with grains 26.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 8.8 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 19
Total: 31.5  
Equipment Profile Used: System Default
"Cinder Toffee Stout" Sweet Stout beer recipe by JimmyMac. All Grain, ABV 6.91%, IBU 55.73, SRM 46.32, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Chocolate, Light Crystal, Black Malt, Golden Syrup) Hops: (Chinook, Cascade) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Salt, Magnesium Chloride, Baking Soda, Lactic acid)
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  • Last Updated: 2024-06-16 11:02 UTC