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stoot

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday February 25th 2024
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Dry Stout

by shepp1

OG: 1.047 FG: 1.011 ABV: 4.8% IBU: 37

1.049
1.011
4.9%
37.0
35.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Pale Ale2.5 kg Pale Ale 39 2.3 73.5%
0.40 kg Weyermann - Roasted Barley0.4 kg Roasted Barley 29.9 432 11.8%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 14.7%
3.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 75 min 32.91 58.3%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 5 min 4.04 41.7%
60 g / $ 0.00
 
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:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 34 g       Temp: 18 °C       CO2 Level: 1.3 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 L Strike 49 °C 49 °C 15 min
14 L Steeping 66 °C 66 °C 40 min
14 L Steeping 76 °C 76 °C 10 min
5 L Sparge 72 °C 72 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13.6
Mash volume with grains 15.8
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 11.7 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Going into fermentor 15
Total: 21.3  
Equipment Profile Used: System Default
"stoot" Dry Stout beer recipe by Oldie Roger. All Grain, ABV 4.93%, IBU 36.95, SRM 35.11, Fermentables: (Pale Ale, Roasted Barley, Flaked Barley) Hops: (East Kent Goldings, Fuggles)
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  • Public: Yup, Shared
  • Last Updated: 2024-02-25 17:07 UTC