Triple B Stout. - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Triple B Stout.

200 calories 20.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21.2 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 68% (brew house)
Source: HW
Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Saturday February 14th 2015
1.065
1.016
6.4%
31.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 58.7%
0.70 kg American - Roasted Barley0.7 kg Roasted Barley 33 300 10.3%
0.60 kg American - Chocolate0.6 kg Chocolate 29 350 8.8%
0.50 kg American - Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 7.3%
0.50 kg American - Pale 2-Row - Toasted0.5 kg Pale 2-Row - Toasted 33 30 7.3%
0.30 kg German - CaraFoam0.3 kg CaraFoam 37 1.8 4.4%
220 g Flaked Oats220 g Flaked Oats 33 2.2 3.2%
6.82 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g East Kent Goldings56 g East Kent Goldings Hops Pellet 5 Boil 60 min 31.25 100%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 10 min.
10 g yeast nutrient Water Agt Boil 10 min.
2 tsp Vanilla, 100% pure essence. Flavor Boil 1 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle prime corn sugar.       Amount: 4g per bottle      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Cooler. Infusion -- 68 °C 60 min
Sparge to 25 litres. Sparge -- 72 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.1
Mash volume with grains 21.6
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 17.9 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.2
Going into fermentor 21.2
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

Pitched yeast at 22 degrees.
Brewed 16 Feb 2015.

Last Updated and Sharing
 
923
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-02-22 22:34 UTC