27. Dark British Ale 210724 - Beer Recipe - Brewer's Friend

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27. Dark British Ale 210724

154 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday July 21st 2024
1.050
1.014
4.7%
19.9
29.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Extra Pale Maris Otter4 kg Extra Pale Maris Otter 37.5 2 62%
0.40 kg United Kingdom - Pale Chocolate0.4 kg Pale Chocolate 33 207 6.2%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 3.9%
0.20 kg Honey Malt0.2 kg Honey Malt 37 25 3.1%
0.50 kg Munich0.5 kg Munich 37 6 7.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.8%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) 41 1 3.1%
0.20 kg United Kingdom - Coffee Malt0.2 kg Coffee Malt 36 150 3.1%
0.20 kg Simpsons - Light Crystal0.2 kg Light Crystal 34 39 3.1%
6.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Bramling Cross40 g Bramling Cross Hops Pellet 6.5 Boil 40 min 19.9 100%
40 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.63 L Strike 68 °C 67 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.9
Mash volume with grains 21
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 25 L) 18.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 34.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 29
Going into fermentor 29
Total: 35.5  
Equipment Profile Used: System Default
"27. Dark British Ale 210724" Sweet Stout beer recipe by robert katt. All Grain, ABV 4.7%, IBU 19.9, SRM 29.67, Fermentables: (Extra Pale Maris Otter, Pale Chocolate, Carafa III, Honey Malt, Munich, Flaked Oats, Lactose (Milk Sugar), Coffee Malt, Light Crystal) Hops: (Bramling Cross)
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  • Public: Yup, Shared
  • Last Updated: 2024-08-01 09:16 UTC