Scholar's Elixer - Beer Recipe - Brewer's Friend

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Scholar's Elixer

109 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 110 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Paul Welsh
Calories: 109 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Monday April 15th 2019
1.036
1.008
3.6%
27.6
40.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.69 kg United Kingdom - Maris Otter Pale2.69 kg Maris Otter Pale 38 3.75 59%
1.04 kg Flaked Barley1.03963 kg Flaked Barley 32 2.2 22.8%
544.32 g United Kingdom - Roasted Barley544.32 g Roasted Barley - (late boil kettle addition) 29 550 11.9%
174.17 g German - Acidulated Malt174.17 g Acidulated Malt 27 3.4 3.8%
108.86 g American - Dark Chocolate108.86 g Dark Chocolate - (late boil kettle addition) 29 420 2.4%
4,556.98 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.32 g Magnum7.32 g Magnum Hops Leaf/Whole 15 Boil 110 min 13.79 47.3%
8.16 g Magnum8.16 g Magnum Hops Leaf/Whole 15 Boil 55 min 13.84 52.7%
15.48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1.20 each Whirlfloc Water Agt Boil 15 min.
15 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 4 12 19 55 200
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C 60 min
29 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains 16.7
Grain absorption losses -4.6
Remaining sparge water volume 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.5 L) 29
Boil off losses -10.5
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 18.5 L) 24
Estimated amount in fermentor 24
Total: 34.5  
Equipment Profile Used: System Default
"Scholar's Elixer" Dry Stout beer recipe by Paul Welsh. All Grain, ABV 3.59%, IBU 27.63, SRM 40.82, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Acidulated Malt, Dark Chocolate) Hops: (Magnum) Other: (Beer Nutrient, Whirlfloc, Chalk, Epsom Salt, Gypsum, Calcium Chloride (dihydrate), Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-08-19 10:43 UTC