Fruited Stout (500L - SB) - Beer Recipe - Brewer's Friend

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Fruited Stout (500L - SB)

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 490.6 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 6.024 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Chen
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Monday September 11th 2023
1.057
1.012
5.9%
26.4
43.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
90 kg United Kingdom - Pale 2-Row90 kg Pale 2-Row 38 2.5 66.2%
17 kg American - Chocolate17 kg Chocolate 29 350 12.5%
15 kg Flaked Oats15 kg Flaked Oats 33 2.2 11%
8 kg Weyermann - CaraAroma8 kg CaraAroma 36 140 5.9%
3 kg Crisp Malting - Crystal Extra Dark - 120L3 kg Crystal Extra Dark - 120L 35 120 2.2%
2 kg Weyermann - Munich Type II (Dark)2 kg Munich Type II (Dark) 37 10 1.5%
1 kg United Kingdom - Black Patent1 kg Black Patent 27 525 0.7%
136 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Chinook300 g Chinook Hops Pellet 13 Boil 60 min 18.36 50%
150 g Chinook150 g Chinook Hops Pellet 13 Boil 15 min 4.55 25%
150 g Centennial150 g Centennial Hops Pellet 10 Boil 15 min 3.5 25%
600 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 kg Raspberries Other Primary 0 min.
12 kg Ruby Peach Other Primary 0 min.
 
Yeast
White Labs - WLP521 Hornindal Kveik Ale Yeast
Amount:
24.04 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
22 - 37 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 2457 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 515.44 L 425.7
Strike water volume at mash thickness of 3.1 L/kg 425.7
Mash volume with grains (equipment estimates 21.1 L) 515.4
Grain absorption losses -136
Remaining sparge water volume 201.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 490.6
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -3
Post boil Volume 5.7
Top off amount 494.3
Going into fermentor 500
Total: 627.5  
Equipment Profile Used: System Default
 
Notes

Mash Temp - 67c, mash rest 60 mins, Vorflauf 15 mins
Sparge Temp - 75c

Boil Time - 75mins

Ferment 35c
Add fruits (after 24 hours) or when left 4 brix point to FG.

Diactyl rest - raise to 39c on day 3. Rest for 48 hours to remove off flavours

Crash to 4c

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  • Public: Yup, Shared
  • Last Updated: 2023-09-11 16:27 UTC