Winterkalt - Beer Recipe - Brewer's Friend

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Winterkalt

215 calories 21.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.146 (recipe based estimate)
Post Boil Gravity: 1.321 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Molebrew
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Saturday October 26th 2019
1.070
1.016
7.0%
30.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 52.3%
1.50 kg Rolled Oats1.5 kg Rolled Oats 33 2.2 19.6%
0.25 kg United Kingdom - Black Patent0.25 kg Black Patent 27 525 3.3%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 6.5%
0.50 kg United Kingdom - Crystal 90L0.5 kg Crystal 90L 33 90 6.5%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 3.3%
0.25 kg United Kingdom - Roasted Barley0.25 kg Roasted Barley 29 550 3.3%
0.40 kg Maple Syrup0.4 kg Maple Syrup 30 35 5.2%
7.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northdown30 g Northdown Hops Leaf/Whole 6.91 Boil 60 min 8.79 15%
30 g Fuggles30 g Fuggles Hops Leaf/Whole 3.89 Boil 60 min 4.95 15%
25 g Northdown25 g Northdown Hops Leaf/Whole 6.91 Boil 30 min 5.63 12.5%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 3.89 Boil 30 min 3.17 12.5%
25 g Northdown25 g Northdown Hops Leaf/Whole 6.91 Boil 15 min 3.63 12.5%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 3.89 Boil 15 min 2.05 12.5%
20 g Northdown20 g Northdown Hops Leaf/Whole 6.91 Boil 5 min 1.17 10%
20 g Fuggles20 g Fuggles Hops Leaf/Whole 3.89 Boil 5 min 0.66 10%
200 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.6 L) 18.9
Mash volume with grains (equipment estimates 24.3 L) 23.6
Grain absorption losses -7.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 11.7 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 5
Top off amount 18
Volume into fermentor 23
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

A deep dark stout with (hopefully) a sweet, maple-y finish.

Brewed with a Maple product called Maple Cream from Wisconsin, which is a super-reduced maple syrup concentrate with the consistency of peanut butter. Unknown how much syrup a jar of this is equivalent to.

Post-brew update -

The maple cream disappeared into the beer, as maple syrup always does, leaving no flavour behind at all. I put six bottles of the live beer down to bottle condition, and then used potassium sorbate and campden tablets to kill the yeast in the rest of the batch. 300ml of strong, dark maple syrup was added in the keg and the result was a strong, dark, delicious maple stout. Too sweet to drink that often, but very tasty.

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  • Last Updated: 2020-04-01 13:09 UTC