Dry Stout - Beer 54 - Beer Recipe - Brewer's Friend

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Dry Stout - Beer 54

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 39.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: Mig
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday September 25th 2016
1.044
1.010
4.5%
38.2
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 75.8%
500 g Flaked Barley500 g Flaked Barley 32 2.2 8.4%
250 g United Kingdom - Chocolate250 g Chocolate 34 425 4.2%
250 g German - De-Husked Caraf III250 g De-Husked Caraf III 32 470 4.2%
350 g American - Midnight Wheat Malt350 g Midnight Wheat Malt 33 550 5.9%
85 g Corn Sugar - Dextrose85 g Corn Sugar - Dextrose 46 0.5 1.4%
5,935 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Leaf/Whole 8.6 Boil 60 min 12.99 11.8%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 4.4 Boil 60 min 13.29 23.5%
25 g Cascade25 g Cascade Hops Leaf/Whole 8.6 Boil 10 min 5.89 14.7%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 4.4 Boil 10 min 6.02 29.4%
25 g Cascade25 g Cascade Hops Leaf/Whole 8.6 Boil 0 min 14.7%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 4.4 Boil 0 min 5.9%
170 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g whirlfoc Fining Boil 15 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:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 279 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 85g @ 15C       CO2 Level: 1.7 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Added:
Gypsum-4g, Epsom salt-2g, Cal Chlr-6g, Cal Carbonate-8g, Baking Soda-3g, Lactic Acid-6ml. (2/3rds added to mash water and 1/3 added to sparge)

Actual Water Profile:
Ca - 111
Mg - 7.5
Na - 26
CL - 77.9
S04 - 73
HCO - 134


Alkalinity - 129 (RA-46.4)
pH - 5.47 (estimate)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.3 L Infusion -- 66 °C 60 min
24.7 L sparge Sparge -- 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.8
Mash volume with grains 19.7
Grain absorption losses -5.9
Remaining sparge water volume 30.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 40.6 L) 39.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 33 L) 34
Estimated amount in fermentor 34
Total: 46.2  
Equipment Profile Used: System Default
 
Notes

Yeast: 3x11g packets S0-4.

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  • Last Updated: 2018-04-02 14:05 UTC