Chris Nichvolodoff Sour Stout - Beer Recipe - Brewer's Friend

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Chris Nichvolodoff Sour Stout

217 calories 19.2 g 355 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Pivo Vino
Hop Utilization: 92%
Calories: 217 calories (Per 355ml)
Carbs: 19.2 g (Per 355ml)
Created: Friday November 8th 2024
1.066
1.012
7.1%
25.3
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Rahr - Pale Ale4.6 kg Pale Ale 36.34 3.5 72.9%
0.10 kg Simpsons - Crystal Medium0.1 kg Crystal Medium 33 65.01 1.6%
0.20 kg Weyermann - Carafa Special Type 1 0.2 kg Carafa Special Type 1 29.9 340 3.2%
0.20 kg Simpsons - Roasted Barley0.2 kg Roasted Barley 28.52 600 3.2%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 4.8%
0.91 kg Briess - DME Traditional Dark0.908 kg DME Traditional Dark 44.6 30 14.4%
6.31 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Wye Target10 g Wye Target Hops Pellet 10 First Wort 60 min 9.03 14.3%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 30 min 4.69 21.4%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 30 min 5.21 21.4%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 15 min 3.03 21.4%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 15 min 3.36 21.4%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.37 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
0.75 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 each BSG - Kerry Whirlfloc T Fining Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
21 L Strike 78 °C 65 °C 60 min
11 L Batch Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 19.6 L) 16.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 30.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24
Going into fermentor 24
Total: 32.7  
Equipment Profile Used: System Default
"Chris Nichvolodoff Sour Stout" Oatmeal Stout beer recipe by Pivo Vino. All Grain, ABV 7.08%, IBU 25.32, SRM 30.89, Fermentables: (Pale Ale, Crystal Medium, Carafa Special Type 1 , Roasted Barley, Rolled Oats, DME Traditional Dark) Hops: (Wye Target, Fuggles, East Kent Goldings) Other: (gypsum (calcium sulfate), Calcium Chloride (anhydrous), Kerry Whirlfloc T)
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  • Last Updated: 2024-11-09 01:00 UTC