DRY STOUT PQC - Beer Recipe - Brewer's Friend

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DRY STOUT PQC

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.7 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Thursday October 31st 2019
1.046
1.011
4.5%
0.0
38.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 68.2%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 2.3%
0.25 kg Briess - Black Barley0.25 kg Black Barley 25 500 5.7%
0.80 kg Briess - Barley, Flaked0.8 kg Barley, Flaked 32.2 1.4 18.2%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 5.7%
4.40 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 10 3 80 120 250
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.7 L/kg 7.5
Mash volume with grains 10.4
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 26.4 L) 26.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 28.5
Boil off losses -8.6
Post boil Volume (equipment estimates 20 L) 24.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.7 L) 20
Total: 33.8  
Equipment Profile Used: System Default
"DRY STOUT PQC" Dry Stout beer recipe by Brewer #61196. All Grain, ABV 4.52%, IBU 0, SRM 38.25, Fermentables: (Maris Otter Pale, Flaked Oats, Black Barley, Barley, Flaked, Carafa III) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum)
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  • Last Updated: 2020-10-17 05:24 UTC