Doctor's orders

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)

Created: Wednesday January 15th 2020

Original Gravity:

1.045

Final Gravity:

1.013

ABV (standard):

4.3%

IBU (tinseth):

43.7

SRM (morey):

48.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.20 kg	United Kingdom - Maris Otter Pale3.2 kg Maris Otter Pale	38	3.75	71.1%
0.60 kg	Flaked Barley0.6 kg Flaked Barley	32	2.2	13.3%
0.50 kg	United Kingdom - Roasted Barley0.5 kg Roasted Barley	29	550	11.1%
0.20 kg	German - Carafa III0.2 kg Carafa III	32	535	4.4%
4.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Challenger50 g Challenger Hops	Leaf/Whole	5.1	Boil	60 min	31.98	55.6%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Leaf/Whole	4.3	Boil	20 min	9.8	33.3%
10 g	Fuggles10 g Fuggles Hops	Leaf/Whole	4.3	Boil	10 min	1.96	11.1%
90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Challenger (Leaf/Whole) 50 g Challenger (Leaf/Whole) Hops	31.98	55.6%
30 g	East Kent Goldings (Leaf/Whole)	9.8	33.3%
10 g	Fuggles (Leaf/Whole) 10 g Fuggles (Leaf/Whole) Hops	1.96	11.1%
90 g / $ 0.00

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	18 - 20 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

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

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	16.4
Mash volume with grains (equipment estimates 18.6 L)	19.4
Grain absorption losses	-4.5
Remaining sparge water volume (equipment estimates 15.1 L)	15
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 26.2 L)	26
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.5
Post boil Volume	20
Top off amount	0.8
Going into fermentor	20.8
Total:	31.4
Equipment Profile Used:	System Default

Notes

OG 1.042

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Last Updated: 2020-01-19 17:32 UTC

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