Oppegards Stout - Beer Recipe - Brewer's Friend

Oppegards Stout

282 calories 28.4 g
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.82 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Vidar Undertun
Calories: 282 calories (Per )
Carbs: 28.4 g (Per )
Created: Friday March 17th 2023
1.091
1.022
9.1%
44.4
50.0
n/a
127.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.35 kg Viking - Pilsner Malt6.35 kg Pilsner Malt $ 15.00 / kg
$ 95.25 		37 1.9 79.1%
0.64 kg United Kingdom - Roasted Barley0.64 kg Roasted Barley 29 550 8%
0.44 kg Simpsons - Peated Malt0.44 kg Peated Malt 37.674 1.5 5.5%
0.16 kg Simpsons - Chocolate Malt0.16 kg Chocolate Malt $ 30.00 / kg
$ 4.80 		31.7 444 2%
0.16 kg Thomas Fawcett - Dark Crystal Malt II0.16 kg Dark Crystal Malt II $ 27.30 / kg
$ 4.37 		33 120 2%
0.16 kg Flaked Oats0.16 kg Flaked Oats $ 20.00 / kg
$ 3.20 		33 2.2 2%
0.12 kg Thomas Fawcett - Crystal Malt0.12 kg Crystal Malt $ 27.30 / kg
$ 3.28 		33 61 1.5%
8.03 kg / $ 110.89
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Columbus28 g Columbus Hops $ 0.59 / g
$ 16.52 		Pellet 15 Boil 60 min 44.43 100%
28 g / $ 16.52
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 63 °C 63 °C 75 min
78 °C 78 °C 20 min
Starting Mash Thickness: 3.65 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Mash 15 min.
5 g Yeast Nutrient Other Mash 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
"Oppegards Stout" Dry Stout beer recipe by Vidar Undertun. All Grain, ABV 9.07%, IBU 44.43, SRM 50, Fermentables: ( Pilsner Malt, Roasted Barley, Peated Malt, Chocolate Malt, Dark Crystal Malt II, Flaked Oats, Crystal Malt) Hops: (Columbus) Other: (Irish Moss, Yeast Nutrient)
View Count: 166
Brew Count: 0
Last Updated: 2023-03-17 15:39 UTC

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