New BR Stout - Beer Recipe - Brewer's Friend

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New BR Stout

603 calories 55.7 g 1 L
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Alv JR
Hop Utilization: 93%
Calories: 603 calories (Per 1L)
Carbs: 55.7 g (Per 1L)
Created: Monday March 9th 2020
1.065
1.013
6.7%
47.1
73.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 3.84 8.2%
5 kg Bestmalz - BEST Pale ale5 kg BEST Pale ale 38.1 6 82.3%
0.50 kg Castle Malting - Château Melano0.5 kg Château Melano 35.88 81.23 8.2%
0.08 kg Weyermann - Sinamar0.075 kg Sinamar - (late boil kettle addition) 24.4 8299.92 1.2%
6.08 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Chinook50 g Chinook Hops Pellet 13 Boil 0 min 50%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 40 min 22.03 25%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 60 min 25.1 25%
100 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
33 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.55 bar       Temp: 2.5 °C       CO2 Level: 2. Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
117.4 9.9 1 139.1 131.9 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L rest prot Temperature 25 °C 50 °C 10 min
5 L mash in Temperature 50 °C 62 °C 30 min
mash out Temperature 66 °C 68 °C 30 min
10 L sparge Sparge 75 °C 75 °C 2 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 26 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 11.1 L) 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 25
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
"New BR Stout" Dry Stout beer recipe by Alv JR. All Grain, ABV 6.73%, IBU 47.14, SRM 73.92, Fermentables: (Flaked Wheat, BEST Pale ale, Château Melano, Sinamar) Hops: (Chinook, Amarillo) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Calcium Chloride (anhydrous))
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  • Last Updated: 2024-12-31 22:26 UTC