test guinness - Beer Recipe - Brewer's Friend

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test guinness

151 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 63 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: The Electric Brewery
Calories: 151 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
Created: Monday June 18th 2018
1.049
1.013
4.7%
39.6
34.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.40 kg Finland - Pilsner Malt8.4 kg Pilsner Malt 37 2 65.2%
2.34 kg Flaked Barley2.34 kg Flaked Barley 32 2.2 18.2%
1 kg United Kingdom - Roasted Barley1 kg Roasted Barley 29 550 7.8%
736 g German - Acidulated Malt736 g Acidulated Malt 27 3.4 5.7%
405 g American - Smoked Malt405 g Smoked Malt 37 5 3.1%
12.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Kent Goldings40 g Kent Goldings Hops Pellet 5 Boil 60 min 12.33 43.5%
52 g Target52 g Target Hops Pellet 8.5 Boil 60 min 27.25 56.5%
92 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.50 g Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 759 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 10 16 71 71 0
100% RO Water 7g Chalk, 3g Gypsom, 4g Calcium Chloride, 6g Epsom Salt, 4g Canning Salt

Electric Brewery Ca=51, Mg=10, Na=16, Cl=71, S04=71 HCO=NA

Brewers Friend Ca=110 Mg=4 Na=12 Cl=19 S04=53 HCO=280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 66 °C 90 min
Mashout Temperature -- 76 °C --
27.9 L 13.9 - 7.2 Fly Sparge -- 76 °C 75 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.16 L. Suggest reducing initial water volume to 45.4 L and adding 10.76 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.43 L. Suggest reducing strike water volume to 36.9 L and adding 3.03 L sparge/top-off. 39.9
Strike water volume at mash thickness of 3.1 L/kg 39.9
Mash volume with grains 48.4
Grain absorption losses -12.9
Remaining sparge water volume (equipment estimates 30 L) 36.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 63
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 76.8  
Equipment Profile Used: System Default
 
Notes

Notes:

500 - 600L Black malt - UNMALTED GRAIN

Fill HLT with 20 gallons:

EB Strike Water: (1.5 mash thickness X 17.25 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.2 gallons

Batch calls for 15.93 gal / 63.7 qt of total mash water.
Water losses from grain absorption and mash tun dead space are: 2.41 gal / 9.6 qt
Batch calls for a starting boil volume of: 13.53 gal / 54.1 qt

EB Boil Volumes:
60 minute boil - 13.9 gallons
75 minute boil - 14.4 gallons
90 minute boil - 14.9 gallons
120 minute boil - 15.9 gallons

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  • Last Updated: 2018-06-29 06:40 UTC