20 dessertstout - Beer Recipe - Brewer's Friend

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20 dessertstout

185 calories 24.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15 liters
Efficiency: 75% (brew house)
Source: Anders
Calories: 185 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Friday March 1st 2013
1.059
1.023
4.9%
28.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg United Kingdom - Maris Otter Pale1.8 kg Maris Otter Pale 38 3.75 54.5%
0.70 kg American - Roasted Barley0.7 kg Roasted Barley 33 300 21.2%
0.60 kg Flaked Barley0.6 kg Flaked Barley 32 2.2 18.2%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.1%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Goldings28 g Goldings Hops Pellet 5 Boil 60 min 28.28 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g pH 5.2 stabilizer Water Agt Boil 1 hr.
2 g Irish moss Fining Boil 10 min.
25 g Oak chips Flavor Secondary --
1 each Vanilla extract Flavor Secondary --
0.20 L Coffe cold extract Flavor Secondary --
 
Yeast
White Labs - European Ale Yeast WLP011
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 Fly Sparge -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.3
Mash volume with grains 13.4
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 11.4 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.7 L) 15
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 19  
Equipment Profile Used: System Default
 
Notes

Vanilla extract made from vanilla bean and 40 % ethanol.
Coffe extract from freshly ground beans in cold water overnight (fridge).
Oak chips added in bag and left for flavouring with taste samples every day.
Primary fermentation at 20 centigrades, secondary at 16 centigrades.

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  • Last Updated: 2013-03-02 11:20 UTC