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Staut

154 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47.2 liters
Post Boil Size: 50.7 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Electric Brewery
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086
Created: Sunday March 22nd 2020
1.050
1.014
4.7%
47.3
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.19 kg United Kingdom - Maris Otter Pale6.19 kg Maris Otter Pale 38 3.75 64.7%
1.77 kg Flaked Barley1.77 kg Flaked Barley 32 2.2 18.5%
0.79 kg United Kingdom - Roasted Barley0.79 kg Roasted Barley 29 550 8.3%
0.55 kg German - Acidulated Malt0.55 kg Acidulated Malt 27 3.4 5.8%
0.26 kg American - Smoked Malt0.26 kg Smoked Malt 37 5 2.7%
9.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
124.75 g Kent Goldings124.75 g Kent Goldings Hops Pellet 5 Boil 60 min 47.3 100%
124.75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.88 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 619 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-
51 10 16 71 71 0
100% RO Water 7g Chalk, 3g Gypsom, 4g Calcium Chloride, 6g Epsom Salt, 4g Canning Salt

Electric Brewery Ca=51, Mg=10, Na=16, Cl=71, S04=71 HCO=NA

Brewers Friend Ca=110 Mg=4 Na=12 Cl=19 S04=53 HCO=280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 18 °C 90 min
Mashout Temperature -- 24 °C --
22.3 L 13.9 - 7.2 Fly Sparge -- 24 °C 75 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.32 L. Suggest reducing initial water volume to 45.4 L and adding 0.92 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 30
Mash volume with grains 36.3
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 26.8 L) 27.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.3 L) 47.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 40 L) 50.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.7 L) 40
Total: 57.7  
Equipment Profile Used: System Default
 
Notes

Notes:

500 - 600L Black malt - UNMALTED GRAIN

Fill HLT with 20 gallons:

EB Strike Water: (1.5 mash thickness X 17.25 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 7.2 gallons

Batch calls for 15.93 gal / 63.7 qt of total mash water.
Water losses from grain absorption and mash tun dead space are: 2.41 gal / 9.6 qt
Batch calls for a starting boil volume of: 13.53 gal / 54.1 qt

EB Boil Volumes:
60 minute boil - 13.9 gallons
75 minute boil - 14.4 gallons
90 minute boil - 14.9 gallons
120 minute boil - 15.9 gallons

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  • Last Updated: 2020-03-23 09:15 UTC