Mad Sweeney - Beer Recipe - Brewer's Friend

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Mad Sweeney

135 calories 14 g 330 ml
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Beer Stats
Method: Extract
Style: Irish Stout
Boil Time: 30 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 11.215 liters
Post Boil Size: 9.2 liters
Pre Boil Gravity: 1.015 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Source: Joe
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Tuesday February 18th 2020
1.044
1.011
4.3%
30.2
40.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Briess - LME Traditional Dark1 kg LME Traditional Dark - (late boil kettle addition) 37.6 30 49.8%
0.50 kg Briess - LME Traditional Dark0.5 kg LME Traditional Dark 37.6 30 24.9%
200 g Candi Syrup - Belgian Candi Syrup - D-180200 g Belgian Candi Syrup - D-180 - (late fermenter addition) 32 180 10%
110 g Maltodextrin110 g Maltodextrin - (late boil kettle addition) 39 0 5.5%
1.81 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 550 10%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g East Kent Goldings23 g East Kent Goldings Hops Pellet 6.4 Boil 30 min 30.17 100%
23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 0 min.
2 g Wyeast - Beer Nutrient Water Agt Primary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 11.3 L) 11.1
Mash volume with grains (equipment estimates 11.3 L) 11.2
Grain absorption losses (steeping) -0.2
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 11.4 L) 11.2
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 9.2
Top off amount 3.8
Going into fermentor 13
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 14.9  
Equipment Profile Used: System Default
"Mad Sweeney" Irish Stout beer recipe by Joe. Extract, ABV 4.31%, IBU 30.17, SRM 40.4, Fermentables: (LME Traditional Dark, Belgian Candi Syrup - D-180, Maltodextrin) Steeping Grains: (Roasted Barley) Hops: (East Kent Goldings) Other: (Whirlfloc, Wyeast - Beer Nutrient)
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  • Last Updated: 2020-02-18 21:22 UTC