STOUT 2019 - Beer Recipe - Brewer's Friend

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STOUT 2019

142 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 64.7% (brew house)
Source: PRI/RO
Calories: 142 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Saturday July 6th 2019
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Grandad - Chocolate Stout

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OG: 1.043 FG: 1.011 ABV: 4.3% IBU: 38

1.046
1.015
4.1%
32.7
36.3
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Belgian - Pale Ale2.1 kg Pale Ale 38 3.4 45%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 10.7%
100 g Briess - Chocolate100 g Chocolate 25 350 2.1%
0.82 kg Belgian - Special B0.82 kg Special B 34 115 17.6%
150 g Belgian - Roasted Barley150 g Roasted Barley 30 575 3.2%
1 kg Belgian - Munich1 kg Belgian - Munich 38 6 21.4%
4.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Willamette10 g Willamette Hops Pellet 4.5 First Wort 0 min 7.17 28.6%
15 g Perle15 g Perle Hops Pellet 8.8 Boil 40 min 16.79 42.9%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 First Wort 0 min 8.77 28.6%
35 g / $ 0.00
 
Yeast
- Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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 -- 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.7
Mash volume with grains 14.8
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 19.8 L) 19.9
Mash Lauter Tun losses -0.9
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 20
Going into fermentor 20
Total: 31.6  
Equipment Profile Used: System Default
"STOUT 2019" Irish Stout beer recipe by PRI/RO. All Grain, ABV 4.05%, IBU 32.72, SRM 36.33, Fermentables: (Pale Ale, CaraMunich II, Chocolate, Special B, Roasted Barley, Belgian - Munich) Hops: (Willamette, Perle, Styrian Goldings)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-06 21:38 UTC