Tavern Stout - Beer Recipe - Brewer's Friend

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Tavern Stout

125 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Charles
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Saturday July 15th 2017
1.041
1.010
4.1%
32.1
26.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Canadian - Pale 2-Row3.1 kg Pale 2-Row 36 1.75 63.9%
700 g Flaked Barley700 g Flaked Barley 32 2.2 14.4%
500 g American - Roasted Barley500 g Roasted Barley - (late boil kettle addition) 33 300 10.3%
400 g United Kingdom - Golden Naked Oats400 g Golden Naked Oats 33 10 8.2%
150 g Weyermann - Acidulated150 g Acidulated 27 3.4 3.1%
4,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 60 min 28.86 80%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 15 min 3.22 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
8 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Visons pH 5,4

Ajouter 2 g Gypsum au mash
Ajouter 10 g Chalk au mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion 49 °C 49 °C 15 min
Infusion 64 °C 64 °C 60 min
12 L Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 15.5
Mash volume with grains 18.7
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 16.2 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 28.8  
Equipment Profile Used: System Default
 
Notes

Starter de 1 L avec 1 smack pack de Wyeast 1084.

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  • Last Updated: 2024-03-23 18:06 UTC