Stout BakkerBrouw - Beer Recipe - Brewer's Friend

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Stout BakkerBrouw

228 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 228 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Wednesday January 23rd 2019
1.074
1.018
7.4%
19.0
36.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 58.8%
1.20 kg American - Pilsner1.2 kg Pilsner 37 1.8 17.6%
0.60 kg American - Caramel / Crystal 120L0.6 kg Caramel / Crystal 120L 33 120 8.8%
0.60 kg German - Dark Munich0.6 kg Dark Munich 36 10 8.8%
0.40 kg American - Dark Chocolate0.4 kg Dark Chocolate 29 420 5.9%
6.80 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 60 min 10.72 50%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 30 min 8.24 50%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Orangepeel sweet Flavor Boil 30 min.
10 g Orangepeel Sweet Flavor Secondary 0 min.
 
Yeast
Brewferm - Brewferm Top
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 52 °C 15 min
Temperature -- 63 °C 40 min
Temperature -- 72 °C 35 min
9.5 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 3.75 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 25.5
Mash volume with grains 30
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 8.1 L) 8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 20
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Put 25,5Liters of water in the kettle,

Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.


Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.


Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).


After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.

Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.

Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.

Now siphon your wort to the second keg/bucket. Let it rest for another week.


Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.

Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.

Cheers!


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  • Last Updated: 2020-05-08 20:47 UTC