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Stout

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday July 15th 2019
1.051
1.013
5.0%
35.0
50.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.76 kg Crisp Malting - Maris Otter Pale2.76 kg Maris Otter Pale 38 3.75 56.8%
0.32 kg United Kingdom - Chocolate0.32 kg Chocolate 28 375 6.6%
0.56 kg Weyermann - Roasted Barley0.56 kg Roasted Barley 25 450 11.5%
0.30 kg Invert Sugar0.3 kg Invert Sugar 46 1 6.2%
0.36 kg United Kingdom - Medium Crystal (Crystal 240)0.36 kg Medium Crystal (Crystal 240) 35 100 7.4%
0.20 kg Crisp Malting - United Kingdom - Brown Malt0.2 kg United Kingdom - Brown Malt 32.7 65 4.1%
0.36 kg Crisp Malting - Amber0.36 kg Amber 34 27 7.4%
4.86 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Challenger55 g Challenger Hops Pellet 5.1 Boil 60 min 35.02 100%
55 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3.50 g Lye Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 2 73.5 11 74.5 6.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.8 L Infusion -- 67 °C 60 min
Infusion -- 75 °C 10 min
14.9 L Fly Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.3
Mash volume with grains 15.3
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 20.9 L) 20
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 28 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 32.3  
Equipment Profile Used: System Default
"Stout" Dry Stout beer recipe by Brewer #204742. All Grain, ABV 5.01%, IBU 35.02, SRM 50, Fermentables: (Maris Otter Pale, Chocolate, Roasted Barley, Invert Sugar, Medium Crystal (Crystal 240), United Kingdom - Brown Malt, Amber) Hops: (Challenger) Other: (Chalk, Calcium Chloride, Gypsum, Lye)
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  • Public: Yup, Shared
  • Last Updated: 2019-07-15 15:47 UTC