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Dry stout

141 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Tuesday May 19th 2020
1.046
1.012
4.5%
44.5
40.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 3.75 78.4%
0.50 kg Torrified Barley0.5 kg Torrified Barley 36 2 10.3%
0.45 kg United Kingdom - Roasted Barley0.45 kg Roasted Barley 29 550 9.3%
0.10 kg Crisp Malting - Chocolate Malt0.1 kg Chocolate Malt 32.66 450 2.1%
4.85 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
61 g East Kent Goldings61 g East Kent Goldings Hops Pellet 5.5 Boil at 20 °C 60 min 44.53 100%
61 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
10 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash --
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 6 °C       CO2 Level: 2.25 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
27 L Infusion 67 °C -- 60 min
4 L Batch Sparge 70 °C 70 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.8 L) 33.8
Mash volume with grains (equipment estimates 36 L) 37
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 21
Total: 33.8  
Equipment Profile Used: System Default
"Dry stout" Dry Stout beer recipe by Matt 788. BIAB, ABV 4.51%, IBU 44.53, SRM 40.33, Fermentables: (Maris Otter Pale, Torrified Barley, Roasted Barley, Chocolate Malt) Hops: (East Kent Goldings) Other: (Whirlfloc, CRS/AMS (6.3% HCl, 8.6% H2SO4), Gypsum, Calcium Chloride (dihydrate))
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  • Last Updated: 2021-01-27 11:42 UTC