View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Fruited Stout (500L - SB)

Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 490.6 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 6.024 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Chen
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)

Created: Monday September 11th 2023

Original Gravity:

1.057

Final Gravity:

1.012

ABV (standard):

5.9%

IBU (tinseth):

26.4

SRM (morey):

43.7

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
90 kg	United Kingdom - Pale 2-Row90 kg Pale 2-Row	38	2.5	66.2%
17 kg	American - Chocolate17 kg Chocolate	29	350	12.5%
15 kg	Flaked Oats15 kg Flaked Oats	33	2.2	11%
8 kg	Weyermann - CaraAroma8 kg CaraAroma	36	140	5.9%
3 kg	Crisp Malting - Crystal Extra Dark - 120L3 kg Crystal Extra Dark - 120L	35	120	2.2%
2 kg	Weyermann - Munich Type II (Dark)2 kg Munich Type II (Dark)	37	10	1.5%
1 kg	United Kingdom - Black Patent1 kg Black Patent	27	525	0.7%
136 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
300 g	Chinook300 g Chinook Hops	Pellet	13	Boil	60 min	18.36	50%
150 g	Chinook150 g Chinook Hops	Pellet	13	Boil	15 min	4.55	25%
150 g	Centennial150 g Centennial Hops	Pellet	10	Boil	15 min	3.5	25%
600 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
450 g	Chinook (Pellet) 450 g Chinook (Pellet) Hops	22.91	75%
150 g	Centennial (Pellet) 150 g Centennial (Pellet) Hops	3.5	25%
600 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
12 kg	Raspberries		Other	Primary	0 min.
12 kg	Ruby Peach		Other	Primary	0 min.

Yeast

White Labs - WLP521 Hornindal Kveik Ale Yeast

Amount:	24.04 Each	Cost:
Attenuation (avg):	79%	Flocculation:	High
Optimum Temp:	22 - 37 °C	Starter:	Yes
Fermentation Temp:	35 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 2457 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash Temp - 67c, mash rest 60 mins, Vorflauf 15 mins
Sparge Temp - 75c

Boil Time - 75mins

Ferment 35c
Add fruits (after 24 hours) or when left 4 brix point to FG.

Diactyl rest - raise to 39c on day 3. Rest for 48 hours to remove off flavours

Crash to 4c

Last Updated and Sharing

176

Views

Brews

Public: Yup, Shared
Last Updated: 2023-09-11 16:27 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!