dry sotut - Beer Recipe - Brewer's Friend

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dry sotut

188 calories 18.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Aldo Villatoro
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Saturday May 30th 2020
1.057
1.013
5.7%
23.5
44.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Briess - Pale Ale Malt 2-Row8.5 lb Pale Ale Malt 2-Row 36.8 3.5 67.8%
500 g Castle Malting - Château Roasted Barley500 g Château Roasted Barley 30 432 8.8%
200 g Castle Malting - Château Crystal200 g Château Crystal 34.4 60.6 3.5%
220 g Castle Malting - Château Chocolat220 g Château Chocolat 38 488.1 3.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16%
5,682.72 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 70 min 23.52 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 145 °F 150 °F 80 min
1.5 gal Sparge 145 °F 150 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.4 g | 29.6 qt) 7.32 29.3  
Mash volume with grains (equipment estimates 8.41 g | 33.6 qt) 8.32 33.3  
Grain absorption losses -1.57 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.59 g | 22.4 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.3 13.2  
Top off amount 2.2 8.8  
Volume into fermentor 5.5 22  
Total: 7.32 29.3
Equipment Profile Used: System Default
"dry sotut" Dry Stout beer recipe by Aldo Villatoro. BIAB, ABV 5.74%, IBU 23.52, SRM 44.39, Fermentables: (Pale Ale Malt 2-Row, Château Roasted Barley, Château Crystal, Château Chocolat, Flaked Oats) Hops: (Cascade)
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  • Last Updated: 2020-06-12 05:45 UTC