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Angelica Root Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 79% (brew house)
Source: AaA Brewer's №：14Ju0302
Calories: 196 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)

Created: Monday December 17th 2018

Tejes Stout

by GregTheHun

OG: 1.063 FG: 1.023 ABV: 5.3% IBU: 20

Original Gravity:

1.063

Final Gravity:

1.019

ABV (standard):

5.8%

IBU (tinseth):

20.3

SRM (morey):

39.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	German - Pilsner2.5 kg Pilsner	38	1.6	49%
150 g	Flaked Oats150 g Flaked Oats	33	2.2	2.9%
0.20 kg	United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition)	29	550	3.9%
0.30 kg	German - Carafa III0.3 kg Carafa III - (late boil kettle addition)	32	535	5.9%
0.20 kg	Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	3.9%
1 kg	German - Rye1 kg Rye	38	3.5	19.6%
0.75 kg	German - Wheat Malt0.75 kg Wheat Malt	37	2	14.7%
5.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Kent Goldings25 g Kent Goldings Hops	Pellet	6	Whirlpool at 68 °C	20 min	13.5	71.4%
10 g	naget10 g naget Hops	Pellet	13.6	Whirlpool at 68 °C	20 min	6.8	28.6%
35 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Kent Goldings (Pellet) 25 g Kent Goldings (Pellet) Hops	13.5	71.4%
10 g	naget (Pellet) 10 g naget (Pellet) Hops	6.8	28.6%
35 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L	Protein Rest	Decoction	--	50 °C	15 min
		Decoction	--	62 °C	50 min
	Steeping & Late Addition	Decoction	--	68 °C	30 min
	Mash Out	Infusion	--	80 °C	10 min
10 L		Sparge	--	76 °C	15 min
2 L	Steeling	Decoction	--	75 °C	20 min
Starting Mash Thickness: 2.6 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.53 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.09 g	Gypsum	Water Agt	Mash	1 hr.
0.36 g	Baking Soda	Water Agt	Mash	1 hr.
5 g	Irish Moss	Fining	Boil	15 min.
50 g	Cacao Nib	Flavor	Boil	15 min.
30 g	saw palmetto	Flavor	Mash	15 min.
30 g	Angelica Root	Spice	Primary	7 days
7 g	gelatin	Fining	Primary	7 days

Yeast

Imperial Yeast - A38 Juice

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Medium
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 232 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

3rd Used Yeast　Enzyme Addition

Awarded beer at 2019 WANCUP 2
Spring budding stout
春の芽吹きスタウト
21A. Spice, Herb, or Vegetable Beer

FG:1.014
ABV:6.93%
79%

Last Updated and Sharing

829

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Brews

Public: Yup, Shared
Last Updated: 2019-11-19 09:27 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

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