5o dMayo Stout - Beer Recipe - Brewer's Friend

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5o dMayo Stout

229 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 14.6 °P (recipe based estimate)
Post Boil Gravity: 17.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Janjal Brewing Co.
Calories: 229 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Monday January 7th 2019
17.9 °P
5.2 °P
7.0%
40.0
34.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Bohemian Pilsner4 kg Bohemian Pilsner 38 1.9 57.1%
0.60 kg German - CaraMunich III0.6 kg CaraMunich III 34 57 8.6%
0.60 kg German - CaraHell0.6 kg CaraHell 34 11 8.6%
0.75 kg German - Chocolate Rye0.75 kg Chocolate Rye 31 240 10.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.1%
60 g Brown Sugar60 g Brown Sugar 45 15 0.9%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 7.1%
7.01 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Cascade25 g Hallertau Cascade Hops Pellet 8 First Wort 0 min 25.62 55.4%
20.09 g HallerTau cascade20.09 g HallerTau cascade Hops Pellet 8 Boil 30 min 14.38 44.6%
45.09 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Cinnamon sticks Spice Whirlpool 10 min.
5 g dried Kashmiri chillies Spice Whirlpool 10 min.
10 g Cinnamon sticks Spice Secondary 5 days
5 g dried Kashmiri chillies Spice Secondary 5 days
5 g Vanilla bean Spice Secondary 5 days
3 g Habanero Chilli Spice Whirlpool 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
10.90 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 358 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3L       CO2 Level: 2.5 Volumes
 
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
14 L Infusion -- 66 °C 60 min
@ 100˚C Infusion -- 77 °C 15 min
10 L Sparge -- 85 °C 30 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 13.9
Mash volume with grains 18.5
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 19.8 L) 19.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 25.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 33.8  
Equipment Profile Used: System Default
"5o dMayo Stout" Foreign Extra Stout beer recipe by Janjal Brewing Co.. All Grain, ABV 7%, IBU 40, SRM 34.3, Fermentables: (Bohemian Pilsner, CaraMunich III, CaraHell, Chocolate Rye, Flaked Oats, Brown Sugar, Flaked Barley) Hops: (Hallertau Cascade, HallerTau cascade) Other: (Cinnamon sticks, dried Kashmiri chillies, Vanilla bean, Habanero Chilli, Calcium Chloride (dihydrate), Baking Soda, Gypsum, Lactic acid)
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  • Last Updated: 2020-01-30 20:24 UTC