Vanillastout - Beer Recipe - Brewer's Friend

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Vanillastout

253 calories 29.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 253 calories (Per 330ml)
Carbs: 29.2 g (Per 330ml)
Created: Monday October 15th 2018
1.081
1.025
7.4%
31.4
45.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg Finland - Pale Ale Malt2.75 kg Pale Ale Malt 36 2 69.6%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 6.3%
0.20 kg United Kingdom - Extra Dark Crystal 120L0.2 kg Extra Dark Crystal 120L 33 120 5.1%
0.20 kg American - Roasted Barley0.2 kg Roasted Barley 33 300 5.1%
0.10 kg American - Black Barley0.1 kg Black Barley 27 530 2.5%
0.20 kg German - Chocolate Rye0.2 kg Chocolate Rye 31 240 5.1%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) 41 1 6.3%
3.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Northern Brewer5 g Northern Brewer Hops Pellet 8.5 Boil 60 min 9.57 10%
15 g Northern Brewer15 g Northern Brewer Hops Pellet 8.5 Boil 10 min 10.41 30%
30 g Northern Brewer30 g Northern Brewer Hops Pellet 8.5 Boil 5 min 11.45 60%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml CaCl Water Agt Boil 1 hr.
1 g Gypsum Water Agt Boil 1 hr.
250 g Lactose Water Agt Boil 10 min.
1 g Table Salt Water Agt Boil 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 68 °C 80 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 14.8
Mash volume with grains 17.2
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 6.6 L) 6.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 17 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 11
Going into fermentor 11
Total: 21.4  
Equipment Profile Used: System Default
 
Notes

30 ml Vanillaarom 3 dagar innan flaskning
Laktos sista 10 i koket
1,082 till 1,028 på 2,5 dag

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-22 05:44 UTC