courage barclay london stout 1887 - Beer Recipe - Brewer's Friend

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courage barclay london stout 1887

242 calories 26.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 242 calories (Per 330ml)
Carbs: 26.6 g (Per 330ml)
Created: Tuesday December 10th 2019
1.078
1.022
7.3%
72.0
35.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Muntons - United Kingdom - Maris Otter Pale3.5 kg United Kingdom - Maris Otter Pale 38 3.75 50.2%
680 g United Kingdom - Brown680 g United Kingdom - Brown 32 65 9.8%
567 g United Kingdom - Black Patent567 g United Kingdom - Black Patent 27 197.3 8.1%
794 g Thomas Fawcett - United Kingdom - Amber794 g United Kingdom - Amber 32 27 11.4%
225 g Thomas Fawcett - United Kingdom - Crystal 60L225 g United Kingdom - Crystal 60L 34 60 3.2%
1 kg Invert Sugar Syrup1 kg Invert Sugar Syrup 36 1 14.4%
200 g Belgian Candi Sugar - Dark (275L)200 g Belgian Candi Sugar - Dark (275L) 38 275 2.9%
6,966 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4 Boil 90 min 24.19 33.3%
50 g Fuggles50 g Fuggles Hops Pellet 4 Boil 60 min 22.62 33.3%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Boil 30 min 25.2 33.3%
150 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Mash 1 hr.
3 g Wyeast - Beer Nutrient Water Agt Boil 0 min.
3 g Whirlfloc Water Agt Boil 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 396 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 105.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Amsterdam, Netherlands (2018 Q1 average)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
122.3 8 144.2 156.7 90.4 402.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 67 °C 67 °C 80 min
mash out Infusion 80 °C 80 °C 10 min
8 L Sparge 80 °C 80 °C --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 15
Mash volume with grains 18.8
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 21.1 L) 19.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 30.3 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 34.3  
Equipment Profile Used: System Default
"courage barclay london stout 1887" Dry Stout beer recipe by brandonAmsterdam. All Grain, ABV 7.27%, IBU 72.02, SRM 35.93, Fermentables: (United Kingdom - Maris Otter Pale, United Kingdom - Brown, United Kingdom - Black Patent, United Kingdom - Amber, United Kingdom - Crystal 60L, Invert Sugar Syrup, Belgian Candi Sugar - Dark (275L)) Hops: (Fuggles, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid, Beer Nutrient, Whirlfloc)
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  • Last Updated: 2019-12-11 12:44 UTC