Sick Boy - Beer Recipe - Brewer's Friend

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Sick Boy

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 49 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Nicolás González
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Friday November 29th 2019
1.046
1.010
4.8%
30.9
30.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Crisp Malting - Finest Maris Otter8 kg Finest Maris Otter 38 3 86%
0.25 kg Finland - Black Malt0.25 kg Black Malt - (late mash tun addition) 30 526 2.7%
1 kg Briess - Roasted Barley1 kg Roasted Barley 33.1 300 10.8%
0.05 kg Finland - Black Malt0.05 kg Black Malt - (late mash tun addition) 30 526 0.5%
9.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Fuggles120 g Fuggles Hops Pellet 4.5 Boil at 100 °C 60 min 29.45 80%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil at 100 °C 5 min 1.47 20%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Wyeast - Beer Nutrient Other Boil 10 min.
6 g Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
44 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 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
29.1 L Infusion 66 °C 66 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.45 L. Suggest reducing initial water volume to 45.4 L and adding 10.05 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27.9
Mash volume with grains (equipment estimates 33 L) 34
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 37.8 L) 37.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.5 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 49
Top off amount 1
Going into fermentor 50
Total: 65.2  
Equipment Profile Used: System Default
 
Notes

OG: 1.043
pH: 5.42

Mash:
pH 5.35
Primer mosto OG: 1.062
6.5 ml ácido fosfórico
30 L de agua p/MASH, 20 L para el lavado de granos, 10L directo a la olla de hervor.

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  • Last Updated: 2020-08-16 12:46 UTC