Twix stout

240 calories 27.9 g
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 63 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 240 calories (Per )
Carbs: 27.9 g (Per )
Created Tuesday October 8th 2019
1.077
1.024
6.94%
8.5
29.42
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg United Kingdom - Maris Otter Pale12 kg Maris Otter Pale 38 3.75 69%
2 kg Crisp Malting - Caramalt 15L2 kg Caramalt 15L 32.7 17.5 11.5%
0.80 kg United Kingdom - Chocolate0.8 kg Chocolate 34 425 4.6%
0.80 kg Torrified Wheat0.8 kg Torrified Wheat 36 2 4.6%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1 5.7%
0.80 kg Belgian - CaraMunich0.8 kg CaraMunich 33 50 4.6%
17.4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 5.62 60%
20 g Fuggles20 g Fuggles Hops Leaf/Whole 4.5 Boil 30 min 2.88 40%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
45 L Strike 62 °C 60 min
21 L Fly Sparge 77 °C 30 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Treacle Flavor Boil 0 min.
200 g Cocoa nibs Flavor Boil 0 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 326 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 157.7 g       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
"Twix stout" Sweet Stout beer recipe. All Grain, ABV 6.94%, IBU 8.5, SRM 29.42, Fermentables: (Maris Otter Pale, Caramalt 15L, Chocolate, Torrified Wheat, Lactose (Milk Sugar), CaraMunich) Hops: (Fuggles) Other: (Treacle, Cocoa nibs)
View Count: 100
Brew Count: 0
Last Updated: 2019-10-30 20:45 UTC

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