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Christmas stout

Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 235 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)

Created: Monday November 24th 2014

Original Gravity:

1.076

Final Gravity:

1.020

ABV (standard):

7.3%

IBU (tinseth):

47.5

SRM (morey):

40.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	United Kingdom - Golden Promise2.5 kg Golden Promise	37	3	40%
1 kg	Belgian Candi Sugar - Amber/Brown1 kg Belgian Candi Sugar - Amber/Brown	38	60	16%
0.60 kg	Flaked Oats0.6 kg Flaked Oats	33	2.2	9.6%
0.50 kg	Flaked Wheat0.5 kg Flaked Wheat	34	2	8%
0.50 kg	United Kingdom - Chocolate0.5 kg Chocolate	34	425	8%
0.50 kg	United Kingdom - Crystal 60L0.5 kg Crystal 60L	34	60	8%
0.30 kg	United Kingdom - Roasted Barley0.3 kg Roasted Barley	29	550	4.8%
0.10 kg	United Kingdom - Black Patent0.1 kg Black Patent	27	525	1.6%
0.25 kg	Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar)	41	1	4%
6.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Willamette50 g Willamette Hops	Pellet	4.5	Boil	60 min	26.85	50%
50 g	Willamette50 g Willamette Hops	Pellet	4.5	Boil	30 min	20.64	50%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Willamette (Pellet) 100 g Willamette (Pellet) Hops		47.49	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23 L	Mash 67 dropping to 60 after by 2.5 hours.	Infusion	--	67 °C	3 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 each	Mulling spices		Spice	Boil	10 min.

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 438 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

100g black patent cold steeped for 4 hours and added at to the boil. Two ale spicing teabags added 15 mins end of boil.

1kg of candi sugar cooked in 2 liters of boiling wort for 20 minutes until caramelisation, then added back to the boiler.

Last Updated and Sharing

2,078

Views

Brews

Public: Yup, Shared
Last Updated: 2016-04-11 21:41 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

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