21 EN-IS04 ( Eliot Ness- Irish Stout 04) - Beer Recipe - Brewer's Friend

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21 EN-IS04 ( Eliot Ness- Irish Stout 04)

389 calories 39.3 g 1 L
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 506 liters (fermentor volume)
Pre Boil Size: 632 liters
Post Boil Size: 626 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Alejandro Navarro
No Chill: 15 minute extended hop boil time
Calories: 389 calories (Per 1L)
Carbs: 39.3 g (Per 1L)
Created: Monday April 29th 2019
1.042
1.010
4.2%
27.2
31.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 kg BA Malt - Pilsen100 kg Pilsen 37 2 76.6%
9 kg American - Chocolate9 kg Chocolate - (late mash tun addition) 29 350 6.9%
4 kg American - Roasted Barley4 kg Roasted Barley 33 300 3.1%
12.50 kg Flaked Oats12.5 kg Flaked Oats 33 2.2 9.6%
5 kg Belgian - Special B5 kg Special B 34 115 3.8%
130.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Magnum150 g Magnum Hops Pellet 15 Boil 60 min 13.16 27.3%
300 g Cascade300 g Cascade Hops Pellet 7 Boil 30 min 10.79 54.5%
100 g Cascade100 g Cascade Hops Pellet 7 Boil 20 min 3.25 18.2%
550 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Chalk Water Agt Mash 1 hr.
25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
50 g Epsom Salt Water Agt Sparge 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
20 g Baking Soda Water Agt Sparge 1 hr.
40 g Gypsum Water Agt Mash 1 hr.
 
Yeast
AEB - Fermoale AY4
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 3976 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Agua de red Eliot ness 21/06/2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
mash: sulfato de calcio 40 gr
sulfato de magnesio 30 gr
cloruro de calcio 25 gr
carbonato de calcio 40 gr
bicarbonato de sodio 5 gr

licor

sulfato de magnesio 50 gr
cloruro de calcio 20 gr
bicarbonato de sodio 20 gr
ph target 5.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
279 L Infusion -- 64 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 514.45 L. Suggest reducing initial water volume to 45.4 L and adding 469.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 373.23 L 287.1
Strike water volume at mash thickness of 2.2 L/kg 287.1
Mash volume with grains 373.2
Grain absorption losses -130.5
Remaining sparge water volume (equipment estimates 358.8 L) 476.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 514.5 L) 632
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.8
Post boil Volume (equipment estimates 506 L) 626
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 626 L) 506
Total: 763.4  
Equipment Profile Used: System Default
 
Notes

regaliz 300 gramos en fermentación

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  • Last Updated: 2021-11-01 17:29 UTC