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20 dessertstout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15 liters
Efficiency: 75% (brew house)
Source: Anders
Calories: 185 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)

Created: Friday March 1st 2013

Original Gravity:

1.059

Final Gravity:

1.023

ABV (alternate):

4.9%

IBU (tinseth):

28.3

SRM (morey):

40.0

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 21°C
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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.80 kg	United Kingdom - Maris Otter Pale1.8 kg Maris Otter Pale	38	3.75	54.5%
0.70 kg	American - Roasted Barley0.7 kg Roasted Barley	33	300	21.2%
0.60 kg	Flaked Barley0.6 kg Flaked Barley	32	2.2	18.2%
0.20 kg	Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6.1%
3.30 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
28 g	Goldings28 g Goldings Hops		Pellet	5	Boil	60 min	28.28	100%
28 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
28 g	Goldings (Pellet) 28 g Goldings (Pellet) Hops		28.28	100%
28 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16		Fly Sparge	--	66 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
7 g	pH 5.2 stabilizer	Water Agt	Boil	1 hr.
2 g	Irish moss	Fining	Boil	10 min.
25 g	Oak chips	Flavor	Secondary	--
1 each	Vanilla extract	Flavor	Secondary	--
0.20 L	Coffe cold extract	Flavor	Secondary	--

Yeast

White Labs - European Ale Yeast WLP011

Amount:	1 Each	Cost:
Attenuation (avg):	67.5%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	40	75	80	110
Mash Chemistry and Brewing Water Calculator

Notes

Vanilla extract made from vanilla bean and 40 % ethanol.
Coffe extract from freshly ground beans in cold water overnight (fridge).
Oak chips added in bag and left for flavouring with taste samples every day.
Primary fermentation at 20 centigrades, secondary at 16 centigrades.

Last Updated and Sharing

1,223

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Brews

Public: Yup, Shared
Last Updated: 2013-03-02 11:20 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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20 dessertstout

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