Spike 10 Guiness Style stout - Beer Recipe - Brewer's Friend

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Spike 10 Guiness Style stout

148 calories 12.9 g 350 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 31.47 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 148 calories (Per 350ml)
Carbs: 12.9 g (Per 350ml)
Created: Tuesday February 20th 2024
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OG: 1.044 FG: 1.009 ABV: 4.6% IBU: 34

1.046
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter $ 2.00 / lb
$ 17.64 		37 2.6 73.4%
1 kg Canada Malting - Toasted Barley Flakes1 kg Toasted Barley Flakes $ 5.50 / kg
$ 5.50 		28 1 18.3%
450 g Bairds - Roasted Barley450 g Roasted Barley $ 3.00 / lb
$ 2.98 		33 600 8.3%
5.45 kg / $ 26.11
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Artisan - Fuggle (US)56 g Fuggle (US) Hops $ 2.99 / oz
$ 5.91 		Pellet 5.4 Boil 60 min 33.9 100%
56 g / $ 5.91
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Sparge 1 hr.
2 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Canning Salt Water Agt Mash 0 min.
1 each Whirlfloc tablet Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 83.2 g       Temp: 20 °C       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
14.74 L Strike 68 °C 67 °C 60 min
15.77 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.9
Mash volume with grains 23.5
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 19.3 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 31.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 37.8  
Equipment Profile Used: System Default
 
Notes

ACUTAL GRAVITY 1.046 as predicted
KEPT AN EYE ON SPARGE WATER AMOUNT AND HIT TARGET FOR
BOIL VOLUME AND FERMENTER VOLUME
Used the racking cane with out the tip to vacuum Trub of the bottom. pitch yeast. room a bit cold fermentation not happening after 24 hours . apply heat belt and Inkbird now fermentation going well.
transfer to carboy, finish fermentation, transfer to 22 liter keg, cleaned purged with co2, prime with corn sugar,
March 30 pressure transfer to cleaned purged 18litre keg with out moving other keg. I will take first 100 mils for sediment and check
keg has been on concrete floor, 60F. Since it is stout I will left out in concrete floor.
April 16 2024 very good stout.. the taste is outstanding.

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  • Last Updated: 2024-04-18 23:23 UTC