Dry Stout - Beer Recipe - Brewer's Friend

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Dry Stout

120 calories 9.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 120 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Thursday January 16th 2020
1.040
1.006
4.5%
33.6
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 77.7%
250 g United Kingdom - Dark Crystal 80L250 g Dark Crystal 80L 33 80 4.9%
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 550 3.9%
100 g German - Carafa III100 g Carafa III 32 535 1.9%
200 g United Kingdom - Chocolate200 g Chocolate 34 425 3.9%
400 g Flaked Barley400 g Flaked Barley 32 2.2 7.8%
5,150 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Challenger24 g Challenger Hops Pellet 7.3 Boil 60 min 20.28 30.8%
54 g East Kent Goldings54 g East Kent Goldings Hops Pellet 4.3 Boil 15 min 13.34 69.2%
78 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Fining Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 92       Temp: 20 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L mash out to 74 Infusion 67 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.6 L) 34.6
Mash volume with grains (equipment estimates 39 L) 37.9
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23.5
Top off amount 1.5
Volume into fermentor 25
Total: 34.6  
Equipment Profile Used: System Default
"Dry Stout" Dry Stout beer recipe by RWGT. BIAB, ABV 4.54%, IBU 33.61, SRM 33.89, Fermentables: (Maris Otter Pale, Dark Crystal 80L, Roasted Barley, Carafa III, Chocolate, Flaked Barley) Hops: (Challenger, East Kent Goldings) Other: (Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2020-01-16 13:23 UTC