BB5-FLAMING NEAPOLITAN STOUT #1 - Beer Recipe - Brewer's Friend

BB5-FLAMING NEAPOLITAN STOUT #1

183 calories 16.3 g
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.93 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Damanos
Calories: 183 calories (Per )
Carbs: 16.3 g (Per )
Created: Thursday June 23rd 2022
1.060
1.011
6.3%
34.3
44.8
n/a
5,047.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg Weyermann - Pale Ale5.8 kg Pale Ale 330.00 / kg
1,914.00
39 2.3 81.7%
0.80 kg Weyermann - Roasted Barley0.8 kg Roasted Barley 500.00 / kg
400.00
29.9 432 11.3%
0.50 kg US - Flaked Barley0.5 kg US - Flaked Barley 900.00 / kg
450.00
0 0 7%
7.10 kg / 2,764.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops 5.50 / g
275.00
Pellet 5.5 Boil 60 min 34.29 100%
50 g / 275.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Strike 60 °C 67 °C --
11 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.65 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc 33.00 / each
16.50
Fining Boil 15 min.
50 g Cocoa powder 1.40 / g
70.00
Flavor Boil 5 min.
50 g cocoa powder 1.40 / g
70.00
Flavor Primary --
3 each Vanilla Bean 284.00 / each
852.00
Spice Primary --
1,000 g cherry 1.00 / g
1,000.00
Flavor Primary --
2,008.50
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (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
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Split and scrape vanilla beans, add to fermenter before racking

View Count: 345
Brew Count: 0
Last Updated: 2022-08-18 01:25 UTC

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