Simply Sweet Stout - Beer Recipe - Brewer's Friend

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Simply Sweet Stout

125 calories 11.8 g 350 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marvin Androschuk
Hop Utilization: 93%
Calories: 125 calories (Per 350ml)
Carbs: 11.8 g (Per 350ml)
Created: Sunday December 29th 2024
1.039
1.008
4.1%
32.2
21.9
4.0
32.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Canada Malting - SUPERIOR PILSEN MALT3.3 kg SUPERIOR PILSEN MALT $ 1.50 / lb
$ 10.91 		37.2 1.5 80.5%
0.30 kg Simpsons - Crystal Dark Medium (78.55 L)0.3 kg Crystal Dark Medium (78.55 L) $ 6.00 / lb
$ 3.97 		33 78.55 7.3%
0.20 kg US - Black Patent malt0.2 kg Black Patent malt $ 3.00 / lb
$ 1.32 		22 550 4.9%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.3%
4.10 kg / $ 16.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - East Kent Golding1.5 oz East Kent Golding Hops Pellet 6.2 Boil 45 min 30.1 75%
0.50 oz Yakima Valley Hops - East Kent Golding0.5 oz East Kent Golding Hops Pellet 6 Boil 5 min 2.11 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Lactose Other Kegging 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Sparge 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
5 g Gypsum Water Agt Sparge 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.01 g Citric acid Water Agt Sparge 1 hr.
1 each Whirlfloc tablet Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
$ 8.00 / each
$ 16.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 16.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 135 g       Temp: 18 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Strike 75 °C 67 °C 60 min
19 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.4
Mash volume with grains 13.9
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 22.1 L) 21.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

OG 1.052 21 litres in primary
Jan 4 SG 1.016 transfer to carboy
Jan 12 SG 1.014 keg with lactose and Corn sugar 135 grams to prime
lactose sugar better added to boil than later "do not let lactose /water solution cool. It has to be boiled for 10 minutes.
It went rock solid overnight schedule change.

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  • Last Updated: 2025-01-12 19:00 UTC