Who Let The Bat Stout - Beer Recipe - Brewer's Friend

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Who Let The Bat Stout

195 calories 20.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Alan Harper
Calories: 195 calories (Per 500ml)
Carbs: 20.7 g (Per 500ml)
Created: Tuesday August 28th 2018
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Grandad - Chocolate Stout

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OG: 1.043 FG: 1.011 ABV: 4.3% IBU: 38

1.042
1.011
4.1%
42.1
29.3
5.3
5.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,100 g Crisp Malting - Extra Pale Ale Malt3100 g Extra Pale Ale Malt £ 0.00 / g
£ 2.95 		38 1.7 74.3%
450 g GB - Chocolate Malt450 g Chocolate Malt £ 0.00 / g
£ 0.90 		34 412.77 10.8%
500 g Holland & Barrett - Flaked Barley500 g Flaked Barley £ 0.00 / g
£ 1.10 		32 2.2 12%
120 g Crisp Malting - Crystal Extra Dark - 120L120 g Crystal Extra Dark - 120L £ 0.00 / g
£ 0.24 		35 120 2.9%
4,170 g / £ 5.19
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Target30 g Target Hops Pellet 10.8 Boil 60 min 42.06 100%
30 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc £ 0.20 / each
£ 0.20 		Fining Boil 15 min.
2.20 g Calcium Sulphate (Gypsum) £ 0.01 / g
£ 0.03 		Water Agt Mash 1 hr.
14 g Precipitive Chalk £ 0.04 / g
£ 0.49 		Water Agt Mash 1 hr.
£ 0.71
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 165 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 4 12 19 53 321
Source water is Ashbeck, target is Dublin Stout (M24CWXN)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Infusion -- 56 °C 60 min
18.5 L Fly Sparge -- 78 °C 60 min
Starting Mash Thickness: 2.25 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 9.4
Mash volume with grains 12.1
Grain absorption losses -4.2
Remaining sparge water volume 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 15.2 L) 21
Estimated amount in fermentor 21
Total: 26.1  
Equipment Profile Used: System Default
 
Notes

Have to do a starter with liquid yeast

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  • Last Updated: 2021-11-10 11:04 UTC