Duroc Oyster Extra Stout - Beer Recipe - Brewer's Friend

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Duroc Oyster Extra Stout

177 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mauricio
Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Friday February 5th 2016
1.058
1.012
6.3%
30.8
34.4
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 61.5%
0.50 kg Belgian - Chocolate0.5 kg Chocolate 30 340 7.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.7%
0.50 kg German - Smoked Malt0.5 kg Smoked Malt 37 3 7.7%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 3.8%
0.25 kg German - Caramel Pils0.25 kg Caramel Pils 35 2.4 3.8%
0.25 kg German - CaraMunich III0.25 kg CaraMunich III 34 57 3.8%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 3.8%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Target20 g Target Hops Pellet 9.8 Boil 60 min 24.13 50%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 20 min 6.71 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Ostras inteiras Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 50 °C 10 min
22 L Gelatinificação da aveia Temperature -- 55 °C 10 min
22 L Beta Amilase Temperature -- 64 °C 60 min
22 L Alfa Amilase Temperature -- 70 °C 30 min
22 L Lavar com 22 litros a 80°C Sparge -- 78 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 22.8
Mash volume with grains 27
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 12.6 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Usar 2 pacotes de Fermento Nottingahm Ale Yeast, 22 gramas.
Usar 1/2 kg de ostras com a casca escovada, mas inteiras. Preferencialmente frescas.


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  • Last Updated: 2016-11-01 11:28 UTC