Bustout (Quarantine) - Beer Recipe - Brewer's Friend

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Bustout (Quarantine)

145 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday April 7th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.59 kg Crisp Malting - Finest Maris Otter2.587 kg Finest Maris Otter 38 3 54.6%
1 kg United Kingdom - Pilsen1 kg Pilsen 36 1.8 21.1%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 10.6%
0.25 kg United Kingdom - Roasted Barley0.25 kg Roasted Barley 29 550 5.3%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 5.3%
0.15 kg United Kingdom - Wheat0.15 kg Wheat 37 2 3.2%
4.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Leaf/Whole 9.3 Boil 60 min 31.07 75%
10 g Centennial10 g Centennial Hops Pellet 9 Boil 30 min 8.47 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 201 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 10 12 135 75 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.3 L Strike 70 °C 65 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.6
Mash volume with grains (equipment estimates 18.7 L) 19.7
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 17 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Top off amount 1
Going into fermentor 23
Total: 33.6  
Equipment Profile Used: System Default
"Bustout (Quarantine)" Dry Stout beer recipe by Fergality. All Grain, ABV 4.43%, IBU 39.54, SRM 33.28, Fermentables: (Finest Maris Otter, Pilsen, Flaked Barley, Roasted Barley, Chocolate, Wheat) Hops: (Magnum, Centennial) Other: (Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-14 14:26 UTC