Phil's 100 - Beer Recipe - Brewer's Friend

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Phil's 100

196 calories 23.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.9 liters
Post Boil Size: 20.4 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Classic Styles
Calories: 196 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Thursday August 23rd 2018
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OG: 1.054 FG: 1.016 ABV: 5.0% IBU: 34

1.063
1.020
5.6%
32.0
39.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg United Kingdom - Maris Otter Pale4.1 kg Maris Otter Pale 38 3.75 76.4%
0.35 kg United Kingdom - Black Patent0.35 kg Black Patent 27 525 6.5%
0.30 kg American - Caramel / Crystal 80L0.3 kg Caramel / Crystal 80L 33 80 5.6%
0.22 kg United Kingdom - Pale Chocolate0.22 kg Pale Chocolate 33 207 4.1%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.4%
5.37 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
47 g East Kent Goldings47 g East Kent Goldings Hops Pellet 5.1 Boil 60 min 32.02 100%
47 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6.54 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 86.5 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Need calcium carbonate to harden up the water plus a small amount of gypsum to add in some sulphate. Lactic acid required to achieve a pH of 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.9 L Strike 70 °C 66 °C 60 min
11.8 L Sparge 66 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.2
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.6 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 22.9
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 20.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.4 L) 19
Total: 28.8  
Equipment Profile Used: System Default
 
Notes

From "Brewing Classic Styles" sweet stout.


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  • Last Updated: 2020-08-03 11:59 UTC