kettle sour cherry stout - Beer Recipe - Brewer's Friend

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kettle sour cherry stout

144 calories 15.1 g 330 ml
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 65 liters (ending kettle volume)
Pre Boil Size: 70.68 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Thursday March 14th 2024
1.047
1.012
4.7%
0.0
28.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Joe White - Ale Malt10 kg Ale Malt 36.8 2.81 72.7%
0.50 kg Briess - Midnight Wheat Malt0.5 kg Midnight Wheat Malt 25 550 3.6%
0.50 kg Simpsons - Chocolate Malt0.5 kg Chocolate Malt 31.7 444 3.6%
0.50 kg Joe White - Dark Crystal Malt0.5 kg Dark Crystal Malt 34.5 85 3.6%
1 kg Weyermann - Carapils1 kg Carapils 34.5 2.1 7.3%
0.25 kg Weyermann - Acidulated0.25 kg Acidulated 27 3.4 1.8%
1 kg Joe White - Wheat Malt1 kg Wheat Malt 37.3 2.15 7.3%
13.75 kg / 0.00
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: Boil kettle capacity (45.4 L) exceeded. Volume required: 70.7 L. Suggest reducing initial water volume to 45.4 L and adding 25.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 94.41 L. Suggest reducing initial water volume to 36.33 L and adding 49.01 L sparge/top-off. 85.3
Total strike volume 85.3
Mash volume with grains 94.4
Grain absorption losses -13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 70.7 L) 70.7
Boil off losses -5.7
Post boil volume (equipment estimates 65 L) 65
Estimated amount in fermentor 65
Total: 85.3  
Equipment Profile Used: System Default
"kettle sour cherry stout" No Profile Selected beer recipe by Brewer #421253. BIAB, ABV 4.67%, IBU 0, SRM 28.45, Fermentables: (Ale Malt, Midnight Wheat Malt, Chocolate Malt, Dark Crystal Malt, Carapils, Acidulated, Wheat Malt)
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  • Last Updated: 2024-03-19 03:59 UTC