Tim's Stout - Beer Recipe - Brewer's Friend

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Tim's Stout

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tim Smith
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Monday November 12th 2018
1.044
1.010
4.4%
45.7
33.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,140 g United Kingdom - Maris Otter Pale3140 g Maris Otter Pale 38 3.75 70.1%
895 g Flaked Barley895 g Flaked Barley 32 2.2 20%
445 g United Kingdom - Roasted Barley445 g Roasted Barley 29 550 9.9%
4,480 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Target35 g Target Hops Leaf/Whole 11.5 Boil 90 min 45.67 100%
35 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
30 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 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-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.2 L Infusion -- 66 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.4
Mash volume with grains 16.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 23.7 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 28.4  
Equipment Profile Used: System Default
"Tim's Stout" Foreign Extra Stout beer recipe by Tim Smith. All Grain, ABV 4.42%, IBU 45.67, SRM 33.62, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (Target)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-11-25 20:59 UTC