Spotted Cow Stout - Beer Recipe - Brewer's Friend

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Spotted Cow Stout

193 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 13.0 °P (recipe based estimate)
Post Boil Gravity: 15.3 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: Daniel Williams
Calories: 193 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Wednesday November 6th 2019
15.3 °P
4.8 °P
5.7%
14.5
40.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.09 kg American - Pale 2-Row2.09 kg Pale 2-Row 37 1.8 75.2%
0.21 kg Weyermann - Carafa Special Type III0.21 kg Carafa Special Type III 29.9 525 7.6%
0.08 kg American - Caramel / Crystal 20L0.08 kg Caramel / Crystal 20L 35 20 2.9%
0.08 kg American - Caramel / Crystal 80L0.08 kg Caramel / Crystal 80L 33 80 2.9%
0.11 kg Briess - Chocolate0.11 kg Chocolate 25 350 4%
0.21 kg Lactose (Milk Sugar)0.21 kg Lactose (Milk Sugar) 41 1 7.6%
2.78 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 60 min 14.52 100%
15 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 L 157 Strike 75 °C 68 °C 60 min
7.7 L Sparge 73 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.7
Mash volume with grains 9.4
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 12.4 L) 8.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 16.8 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 16.3  
Equipment Profile Used: System Default
 
Notes

Add 10g Of ferulic Acid for yeast (Special)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-20 14:09 UTC
  • Snapshot Created: 2019-11-06 19:47 UTC
  • Link To Parent Recipe