Cream Stout V2 - Beer Recipe - Brewer's Friend

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Cream Stout V2

180 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 27.8 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 180 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Sunday October 20th 2019
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Nippan Stout

by Marty Chung

OG: 1.056 FG: 1.017 ABV: 5.0% IBU: 26

1.058
1.018
5.2%
27.3
41.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Australian - Premium Ale Malt3.7 kg Australian - Premium Ale Malt 37.3 2.81 61.7%
0.80 kg New Zealand - Wheat Malt0.8 kg Wheat Malt 35.4 2.13 13.3%
0.55 kg New Zealand - Medium Crystal Malt0.55 kg Medium Crystal Malt 35.9 39.91 9.2%
0.35 kg New Zealand - Light Chocolate Malt0.35 kg Light Chocolate Malt 32.7 456.85 5.8%
0.25 kg New Zealand - Roast Barley0.25 kg Roast Barley 32.7 736.04 4.2%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.8%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Magnum24 g Magnum Hops Pellet 11 Boil 60 min 27.33 100%
24 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Richmond
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 10 49 87 38 57
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.8
Mash volume with grains 21.2
Grain absorption losses -5.1
Remaining sparge water volume 15.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 30.6 L) 27.8
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 22.2 L) 25
Estimated amount in fermentor 25
Total: 33.4  
Equipment Profile Used: System Default
"Cream Stout V2" Sweet Stout beer recipe by tripeland. All Grain, ABV 5.23%, IBU 27.33, SRM 41.22, Fermentables: (Australian - Premium Ale Malt, Wheat Malt, Medium Crystal Malt, Light Chocolate Malt, Roast Barley, Lactose (Milk Sugar)) Hops: (Magnum)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-11-17 09:18 UTC