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Dry strong stout

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday February 23rd 2025
1.060
1.013
6.2%
21.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.35 kg German - Carafa III0.35 kg Carafa III 32 535 5.8%
0.20 kg Belgian - Chocolate0.2 kg Chocolate 30 340 3.3%
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 16.5%
4 kg Aromatic4 kg Aromatic 33 38 66.1%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.3%
6.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 21.1 100%
20 g / $ 0.00
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Stockholm Norrvattens Görvälnverk
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
-- -- 90 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.4
Mash volume with grains 21
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 15.3 L) 17.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.6 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.8
Going into fermentor 20.8
Total: 34.5  
Equipment Profile Used: System Default
"Dry strong stout" Dry Stout beer recipe by Brewer #341615. All Grain, ABV 6.18%, IBU 21.1, SRM 50, Fermentables: (Carafa III, Chocolate, Maris Otter Pale, Aromatic, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Perle)
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  • Public: Yup, Shared
  • Last Updated: 2025-02-23 12:08 UTC