Competition (Imp) Stout - Beer Recipe - Brewer's Friend

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Competition (Imp) Stout

287 calories 26.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 75 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 52.5 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 287 calories (Per 330ml)
Carbs: 26.5 g (Per 330ml)
Created: Thursday October 10th 2019
1.093
1.019
9.8%
80.3
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg United Kingdom - Pale 2-Row25 kg Pale 2-Row 38 2.5 82.6%
2 kg United Kingdom - Roasted Barley2 kg Roasted Barley 29 550 6.6%
1,350 g Belgian - Special B1350 g Special B 34 115 4.5%
1,200 g United Kingdom - Chocolate1200 g Chocolate 34 425 4%
700 g German - Carapils700 g Carapils 35 1.3 2.3%
30,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
400 g Fuggles400 g Fuggles Hops Leaf/Whole 4 Boil 75 min 58.01 88.9%
50 g Nugget50 g Nugget Hops Leaf/Whole 14 Boil 45 min 22.29 11.1%
450 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 g Chalk Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Magnesium Chloride Water Agt Mash 1 hr.
12 g Baking Soda Water Agt Mash 1 hr.
25 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 267.7 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
90.7 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.38 L. Suggest reducing initial water volume to 45.4 L and adding 13.98 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 110.72 L. Suggest reducing strike water volume to 25.44 L and adding 65.32 L sparge/top-off. 90.8
Strike water volume at mash thickness of 3 L/kg 90.8
Mash volume with grains 110.7
Grain absorption losses -30.3
Remaining sparge water volume 0.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.4 L) 60
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -2.3
Post boil Volume (equipment estimates 50 L) 52.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52.5 L) 50
Total: 91.2  
Equipment Profile Used: System Default
"Competition (Imp) Stout" Foreign Extra Stout beer recipe by Brewer #200218. All Grain, ABV 9.79%, IBU 80.3, SRM 50, Fermentables: (Pale 2-Row, Roasted Barley, Special B, Chocolate, Carapils) Hops: (Fuggles, Nugget) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Magnesium Chloride, Baking Soda, Lactic acid)
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  • Last Updated: 2020-04-05 16:09 UTC