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Scholar's Elixer

Method: All Grain
Style: Dry Stout
Boil Time: 110 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Paul Welsh
Calories: 109 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)

Created: Monday April 15th 2019

Original Gravity:

1.036

Final Gravity:

1.008

ABV (standard):

3.6%

IBU (tinseth):

27.6

SRM (morey):

40.8

Mash pH

5.5

Cost $

n/a

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Fermentation History

Target 19°C
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Attenuation: {{ stats.attenuation | number:2 }}%

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

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.69 kg	United Kingdom - Maris Otter Pale2.69 kg Maris Otter Pale	38	3.75	59%
1.04 kg	Flaked Barley1.03963 kg Flaked Barley	32	2.2	22.8%
544.32 g	United Kingdom - Roasted Barley544.32 g Roasted Barley - (late boil kettle addition)	29	550	11.9%
174.17 g	German - Acidulated Malt174.17 g Acidulated Malt	27	3.4	3.8%
108.86 g	American - Dark Chocolate108.86 g Dark Chocolate - (late boil kettle addition)	29	420	2.4%
4,556.98 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7.32 g	Magnum7.32 g Magnum Hops	Leaf/Whole	15	Boil	110 min	13.79	47.3%
8.16 g	Magnum8.16 g Magnum Hops	Leaf/Whole	15	Boil	55 min	13.84	52.7%
15.48 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15.48 g	Magnum (Leaf/Whole) 15.48 g Magnum (Leaf/Whole) Hops		27.63	100%
15.48 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Infusion	--	67 °C	60 min
29 L	Sparge	--	76 °C	10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.60 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	15 min.
1.20 each	Whirlfloc	Water Agt	Boil	15 min.
15 g	Chalk	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
1 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-High
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 108 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
115	4	12	19	55	200
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

333

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Brews

Public: Yup, Shared
Last Updated: 2021-08-19 10:43 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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Scholar's Elixer

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