Fuller's Double Stout (1910 recipe) - Beer Recipe - Brewer's Friend

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Fuller's Double Stout (1910 recipe)

214 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 214 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Wednesday July 27th 2016
1.070
1.014
7.3%
66.5
27.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.74 kg United Kingdom - Maris Otter Pale3.74 kg Maris Otter Pale 38 3.75 59.5%
605 g United Kingdom - Brown605 g Brown 32 65 9.6%
220 g United Kingdom - Black Patent220 g Black Patent 27 525 3.5%
176 g Flaked Corn176 g Flaked Corn 40 0.5 2.8%
1.55 kg No. 3 Dark Invert Sugar1.55 kg No. 3 Dark Invert Sugar - (late boil kettle addition) 46 50 24.6%
6,291 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 9 Boil 60 min 44.94 44.4%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 30 min 21.59 55.6%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Boil --
1 each Whirlfloc Fining Boil --
3 g Calcium Chloride Water Agt Boil --
5 g Baking Soda Water Agt Boil --
5 g Chalk (Calcium Carbonate) Water Agt Boil --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 469 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 65 °C 75 min
12.3 L Batch Sparge Infusion -- 76 °C 15 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
Mash volume with grains 26.2
Grain absorption losses -6.3
Remaining sparge water volume 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 17.5 L) 22
Estimated amount in fermentor 22
Total: 33.7  
Equipment Profile Used: System Default
"Fuller's Double Stout (1910 recipe)" British Strong Ale beer recipe by Tom Davis. All Grain, ABV 7.28%, IBU 66.52, SRM 27.1, Fermentables: (Maris Otter Pale, Brown, Black Patent, Flaked Corn, No. 3 Dark Invert Sugar) Hops: (Magnum, Fuggles) Other: (Gypsum, Whirlfloc, Calcium Chloride, Baking Soda, Chalk (Calcium Carbonate))
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  • Last Updated: 2016-10-27 09:15 UTC