STOUT with vanilla 2
147 calories
15.3 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
30 g |
Artisan - Magnum30 g Magnum Hops |
|
Pellet |
9.9 |
Boil
|
45 min |
37.86 |
50% |
30 g |
Northern Brewer - Mosaic30 g Mosaic Hops |
|
Pellet |
11.2 |
Boil
|
1 min |
2.01 |
50% |
60 g
/ $ 0.00
|
Yeast
- LALLEMAND - LALBREW PREMIUM SERIES
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
Optimum Temp:
|
18 - 26 °C |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
87 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
30 L |
|
Steeping |
68 °C |
68 °C |
-- |
3 L |
|
Sparge |
72 °C |
72 °C |
-- |
Starting Mash Thickness:
3.65 L/kg
|
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3.7 L/kg
|
17.5 |
Mash volume with grains
|
20.7 |
Grain absorption losses
|
-4.8 |
Remaining sparge water volume (equipment estimates 15 L)
|
16.2 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 26.8 L)
|
28 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
Post boil Volume
|
20.8 |
Going into fermentor
|
20.8 |
Total:
|
33.7
|
Equipment Profile Used: |
System Default |
"STOUT with vanilla 2" Dry Stout beer recipe by RAN SHEMESH. All Grain, ABV 4.68%, IBU 39.87, SRM 50, Fermentables: (Maris Otter Pale Ale Malt, Munich Dark 20L, Dark Chocolate, Roast Barley, Black Malt, Dark Crystal Malt 240, Flaked Oats, Midnight Wheat Malt) Hops: (Magnum, Mosaic) Other: (Vanilla extract)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-09-12 21:42 UTC