Guinness style dry stout vol.9 - Beer Recipe - Brewer's Friend

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Guinness style dry stout vol.9

125 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 61 liters (ending kettle volume)
Pre Boil Size: 67 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Wednesday March 11th 2020
1.041
1.010
4.0%
31.3
56.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8 kg German - Bohemian Pilsner8 kg Bohemian Pilsner 38 3.57 78.4%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 4.37 11.8%
1 kg Weyermann - Carafa Special Type III1 kg Carafa Special Type III - (late mash tun addition) 29.9 1399.5 9.8%
10.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5.5 Boil 60 min 27.79 90.9%
10 g Artisan - Perle10 g Perle Hops Leaf/Whole 6.9 Boil 60 min 3.49 9.1%
110 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
33 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 468 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Infusion 51 °C 78 °C 80 min
20 L Sparge 78 °C 78 °C 20 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 67.25 L. Suggest reducing initial water volume to 45.4 L and adding 21.85 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 32
Mash volume with grains 38.8
Grain absorption losses -10.2
Remaining sparge water volume 46.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 67.3 L) 67
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 60.8 L) 61
Estimated amount in fermentor 61
Total: 78.1  
Equipment Profile Used: System Default
 
Notes

For proper Stout pouring is necessary Stout Nitro Tap and beer gas (80% N+ 20% CO2).

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  • Last Updated: 2024-05-17 18:34 UTC