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Dry stout

151 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday August 22nd 2017
1.049
1.014
4.6%
23.9
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pilsen4 kg Pilsen 36 1.8 81.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.2%
0.40 kg Belgian - Roasted Barley0.4 kg Roasted Barley 30 575 8.2%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g BSG - UK Target20 g UK Target Hops Pellet 10 Boil 60 min 23.89 100%
20 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 53 °C 10 min
17 L Infusion -- 63 °C 40 min
23 L Fly Sparge -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.7
Mash volume with grains 17.9
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 20.9 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Going into fermentor 24
Total: 37.8  
Equipment Profile Used: System Default
"Dry stout" Dry Stout beer recipe by Gabriel Diniz. All Grain, ABV 4.55%, IBU 23.89, SRM 30.88, Fermentables: (Pilsen, Flaked Oats, Roasted Barley) Hops: (UK Target)
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  • Public: Yup, Shared
  • Last Updated: 2017-08-22 14:15 UTC