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TakiSobie Stout

Method: Extract
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 8.5 liters
Pre Boil Gravity: 38.3 °P (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Adam Zygmański
Calories: 214 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)

Created: Tuesday January 20th 2015

Original Gravity:

16.8 °P

Final Gravity:

4.9 °P

ABV (standard):

6.5%

IBU (rager):

55.0

SRM (morey):

40.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,400 g	Liquid Malt Extract - Dark3400 g Liquid Malt Extract - Dark	35	30	65.4%
1,000 g	Corn Sugar - Dextrose1000 g Corn Sugar - Dextrose	46	0.5	19.2%
4,400 g / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
300 g	American - Roasted Barley300 g Roasted Barley	33	300	5.8%
500 g	American - Dark Chocolate500 g Dark Chocolate	29	420	9.6%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
100 g	East Kent Goldings100 g East Kent Goldings Hops		Pellet	6	Boil	60 min	54.98	100%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	East Kent Goldings (Pellet) 100 g East Kent Goldings (Pellet) Hops		54.98	100%
100 g / $ 0.00

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	15 - 24 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Temperatura namaczania słodu i jęczmienia to 68 st. C., przez 40 min. Wodę (6l) podgrzać do 70 st. C. Po namoczeniu dodać ekstrakt. Gotować 60 min.Chmielenie na 60 min. całość!!! Dodać wody (15l z balkonu). Fermentacja od temperatury 20 - 21 C. uwodnić drożdże przed zadaniem.Fermentor z kranikiem na burzliwą. Po burzliwej (ok. 4 dni) zlać na małe wiadro z filtratorem i z powrotem do tego z kranikiem (umyć) i na cichą zostawić (ok.4 dni). Po ok. 8 - 10 dniach butelkować. Do refermentacji użyć 100g glukozy na 21l piwa. Leżakować 4 tygodnie.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-02-12 00:05 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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