Davide-Alberto - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Davide-Alberto

138 calories 14.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Friday November 29th 2019
Similar Recipes

R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH

by SE AULD HWAEL

OG: 1.044 FG: 1.009 ABV: 4.6% IBU: 34

Dry Stout with Espresso

by Jan Erik Johansen

OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 43

1.045
1.011
4.4%
38.3
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 70%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 20%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Target30 g Target Hops Pellet 11.5 Boil 60 min 38.27 100%
30 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 78.9 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 67 °C -- 60 min
Pausa sicurezza Infusion 71 °C -- 10 min
Mash out 80 °C -- 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains (equipment estimates 21.2 L) 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.1 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.5 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24.6
Top off amount 0.4
Going into fermentor 25
Total: 33.9  
Equipment Profile Used: System Default
"Davide-Alberto" Dry Stout beer recipe by Brewer #283988. All Grain, ABV 4.42%, IBU 38.27, SRM 34.38, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley) Hops: (Target)
Last Updated and Sharing
 
182
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-29 08:52 UTC