DRY STOUT

145 calories 12.4 g
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 1100 liters (fermentor volume)
Pre Boil Size: 1300 liters
Post Boil Size: 1200 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: NEGRO
No Chill: 45 minute extended hop boil time
Calories: 145 calories (Per )
Carbs: 12.4 g (Per )
Created Sunday February 26th 2023
1.048
1.008
5.2%
24.4
42.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
175 kg Castle Malting - Château Pilsen 2RS175 kg Château Pilsen 2RS 37 1.9 70.1%
17 kg Belgian - De-Bittered Black17 kg De-Bittered Black 34 566 6.8%
12.50 kg Rolled Oats12.5 kg Rolled Oats 33 2.2 5%
7 kg Castle Malting - Château Chocolat7 kg Château Chocolat 38 488.1 2.8%
25 kg Castle Malting - Château Munich25 kg Château Munich 34 12.7 10%
5 kg Weyermann - CaraAroma5 kg CaraAroma 36 140 2%
8 kg Belgian - Chocolate8 kg Chocolate - (late fermenter addition) 30 340 3.2%
249.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
280 g YCR - Pahto280 g Pahto Hops Pellet 16.5 Boil 45 min 12.01 48.3%
300 g YCR - Pahto300 g Pahto Hops Pellet 16.5 Boil 25 min 12.43 51.7%
580 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
680 L Infusion 73 °C 66 °C 60 min
1100 L Sparge -- -- --
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Baking Soda Water Agt Mash 1 hr.
100 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
70 g Gypsum Water Agt Mash 1 hr.
180 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
130 g Gypsum Water Agt Sparge 1 hr.
40 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 4586 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-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
"DRY STOUT" Dry Stout beer recipe by NEGRO. All Grain, ABV 5.21%, IBU 24.44, SRM 42.05, Fermentables: (Château Pilsen 2RS, De-Bittered Black, Rolled Oats, Château Chocolat, Château Munich, CaraAroma, Chocolate) Hops: (Pahto) Other: (Baking Soda, Calcium Chloride (anhydrous), Gypsum, Phosphoric acid)
View Count: 240
Brew Count: 0
Last Updated: 2023-04-30 15:08 UTC

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