2018-04 - KM Stout - Beer Recipe - Brewer's Friend

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2018-04 - KM Stout

188 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Sunday November 26th 2017
1.061
1.015
6.0%
49.7
31.6
5.4
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 81.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 3.6%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 3.6%
0.13 kg Canadian - Honey Malt0.125 kg Honey Malt 37 25 2.3%
5.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Northern Brewer35 g Northern Brewer Hops Pellet 8.5 Boil 60 min 34.87 53.8%
30 g Northern Brewer30 g Northern Brewer Hops Pellet 8.5 Boil 15 min 14.83 46.2%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 0 min.
0.10 tsp Protofloc Fining Boil 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Göteborg Alelyckan - Sept 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 2 14 150 65 41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.2
Mash volume with grains 23.8
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 13.3 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

Brewday using KM's Bulldog Brewer

Friday 9th November 2018

Mashed in at 66C with 22L. Mash pH at end of mash = 5.25. Sparged with about 8L of 55C water. Boiled for about an hour

OG = 1.062, pH = 5.16. Cooled to 20C and pitched 800 mL of a gen 1 WY1318 starter (pH = 3.8-3.9ish and tasted clean)

Wed 21st Nov - FG = 1.018, pH = 4.37. Kegged using CO2 transfer. 5.9% ABV

Initial tasting notes - too sour, too roast / acrid... hope it mellows out. Maybe worth a pastry addition too fatten it up / take off the edge

It might just be the roast character, but feels thin, needs more body, creaminess

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  • Last Updated: 2018-11-21 22:00 UTC