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NEM Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)

Created: Wednesday December 11th 2019

Vanilla Bourbon Milk Stout

by MeemoNZ

OG: 1.069 FG: 1.023 ABV: 6.2% IBU: 43

Vanilla Bourbon Milk Stout

by MeemoNZ

OG: 1.072 FG: 1.023 ABV: 6.4% IBU: 41

Original Gravity:

1.066

Final Gravity:

1.016

ABV (standard):

6.5%

IBU (tinseth):

39.3

SRM (morey):

50.0

Mash pH

4.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Canadian - Pale 2-Row4.5 kg Pale 2-Row	36	1.75	65%
0.65 kg	Canadian - Munich Dark0.65 kg Munich Dark	34	32	9.4%
0.22 kg	American - Dark Chocolate0.22 kg Dark Chocolate	29	420	3.2%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	7.2%
0.50 kg	United Kingdom - Black Patent0.5 kg Black Patent	27	525	7.2%
0.20 kg	German - Carafa I0.2 kg Carafa I	32	340	2.9%
0.10 kg	Red shed - Roasted Barley0.1 kg Roasted Barley	32	445	1.4%
0.25 kg	Briess - Blackprinz Malt0.25 kg Blackprinz Malt	25	500	3.6%
6.92 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	East Kent Goldings2 oz East Kent Goldings Hops		Pellet	5.7	Boil	60 min	39.3	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	East Kent Goldings (Pellet)		39.3	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Strike	75 °C	66 °C	60 min
	Temperature	68 °C	76 °C	20 min
9 L	Sparge	76 °C	100 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
15l water with base malts (2 row and flaked oats) Ph was 5.1 after adding cold mash water and base grain. Sparged cold mash with 4 liters cold water. 2 liters recirculated. 1/2 tsp chalk raised it to 5.65 try qtr tsp next time.
Mash Chemistry and Brewing Water Calculator

Notes

1.056 og

Last Updated and Sharing

393

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Brews

Public: Yup, Shared
Last Updated: 2019-12-14 18:25 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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