Sweet Stout - woda Oaza - Beer Recipe - Brewer's Friend

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Sweet Stout - woda Oaza

182 calories 24.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created: Tuesday March 29th 2016
1.058
1.023
4.5%
0.0
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pale Ale4.5 kg Pale Ale 39 2.3 56.3%
0.63 kg United Kingdom - Wheat0.63 kg Wheat 37 2 7.9%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 6.3%
0.80 kg Lactose (Milk Sugar)0.8 kg Lactose (Milk Sugar) 41 1 10%
0.88 kg American - Caramel / Crystal 40L0.875 kg Caramel / Crystal 40L 34 40 10.9%
0.25 kg Belgian - Chocolate0.25 kg Chocolate 30 340 3.1%
0.44 kg American - Roasted Barley0.44 kg Roasted Barley 33 300 5.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Marynka25 g Marynka Hops Pellet 1 Boil 0 min 45.5%
30 g Lubelski30 g Lubelski Hops Pellet 2 Boil 0 min 54.5%
55 g / $ 0.00
 
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
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 13 5 18 69 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 68 °C 60 min
19 L Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.6
Mash volume with grains 26.3
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 16 L) 12
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 30 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

http://www.beersmith.com/Recipes2/recipe_353.htm
z lekką modfikacją słodów zgodnie z opisem w pliku.

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  • Last Updated: 2016-04-04 11:00 UTC