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Project brew

177 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 65 liters (fermentor volume)
Pre Boil Size: 70 liters
Post Boil Size: 60 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Robbie Stewart
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Monday September 9th 2024
1.058
1.011
6.2%
23.1
40.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 kg Canadian - Pale 2-Row13.5 kg Pale 2-Row 36 1.75 78.3%
1.50 kg American - Roasted Barley1.5 kg Roasted Barley 33 300 8.7%
1 kg Bairds - Pale Chocolate1 kg Pale Chocolate 33 207 5.8%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 4.3%
0.50 kg Briess - Midnight Wheat Malt0.5 kg Midnight Wheat Malt 25 550 2.9%
17.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Fuggles100 g Fuggles Hops Pellet 4.5 Boil 40 min 14.85 58.8%
70 g Fuggles70 g Fuggles Hops Pellet 4.5 Boil 25 min 8.24 41.2%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 ml Coffee Flavor Mash 7 days
100 g Vanilla Waffer Water Agt Mash 5 days
50 g Cocao Nibs Flavor Mash 5 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
200 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 325 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Infusion 67 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.55 L. Suggest reducing initial water volume to 45.4 L and adding 21.15 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 74.35 L. Suggest reducing strike water volume to 34.02 L and adding 28.95 L sparge/top-off. 63
Strike water volume at mash thickness of 3.7 L/kg 63
Mash volume with grains (equipment estimates 69.3 L) 74.3
Grain absorption losses -17.3
Remaining sparge water volume (equipment estimates 21.7 L) 25.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.6 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 60
Top off amount 5
Going into fermentor 65
Total: 88.2  
Equipment Profile Used: System Default
"Project brew" Dry Stout beer recipe by Robbie Stewart. All Grain, ABV 6.19%, IBU 23.09, SRM 40.46, Fermentables: (Pale 2-Row, Roasted Barley, Pale Chocolate, Flaked Oats, Midnight Wheat Malt) Hops: (Fuggles) Other: (Coffee, Vanilla Waffer, Cocao Nibs)
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  • Last Updated: 2024-09-13 12:28 UTC