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2018-04 - KM Stout

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)

Created: Sunday November 26th 2017

Original Gravity:

1.061

Final Gravity:

1.015

ABV (standard):

6.0%

IBU (tinseth):

49.7

SRM (morey):

31.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale	38	3.75	81.4%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	9%
0.20 kg	United Kingdom - Chocolate0.2 kg Chocolate	34	425	3.6%
0.20 kg	United Kingdom - Roasted Barley0.2 kg Roasted Barley	29	550	3.6%
0.13 kg	Canadian - Honey Malt0.125 kg Honey Malt	37	25	2.3%
5.53 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Northern Brewer35 g Northern Brewer Hops	Pellet	8.5	Boil	60 min	34.87	53.8%
30 g	Northern Brewer30 g Northern Brewer Hops	Pellet	8.5	Boil	15 min	14.83	46.2%
65 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
65 g	Northern Brewer (Pellet) 65 g Northern Brewer (Pellet) Hops		49.7	100%
65 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22 L		Infusion	--	66 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Calcium Chloride	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	0 min.
0.10 tsp	Protofloc	Fining	Boil	0 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 236 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Göteborg Alelyckan - Sept 2016

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	2	14	150	65	41
Mash Chemistry and Brewing Water Calculator

Notes

Brewday using KM's Bulldog Brewer

Friday 9th November 2018

Mashed in at 66C with 22L. Mash pH at end of mash = 5.25. Sparged with about 8L of 55C water. Boiled for about an hour

OG = 1.062, pH = 5.16. Cooled to 20C and pitched 800 mL of a gen 1 WY1318 starter (pH = 3.8-3.9ish and tasted clean)

Wed 21st Nov - FG = 1.018, pH = 4.37. Kegged using CO2 transfer. 5.9% ABV

Initial tasting notes - too sour, too roast / acrid... hope it mellows out. Maybe worth a pastry addition too fatten it up / take off the edge

It might just be the roast character, but feels thin, needs more body, creaminess

Last Updated and Sharing

356

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Brews

Public: Yup, Shared
Last Updated: 2018-11-21 22:00 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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