Dry Stout v2 - Beer Recipe - Brewer's Friend

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Dry Stout v2

141 calories 14.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Sunday June 14th 2020
1.046
1.011
4.5%
33.9
37.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
900 g United Kingdom - Maris Otter Pale900 g Maris Otter Pale 38 3.75 17.1%
1.20 kg Flaked Barley1.2 kg Flaked Barley 32 2.2 22.8%
450 g United Kingdom - Roasted Barley450 g Roasted Barley 29 550 8.5%
300 g Weyermann - Acidulated300 g Acidulated 27 3.4 5.7%
2.15 kg Canadian - Pale 2-Row2.15 kg Pale 2-Row 36 1.75 40.8%
170 g Briess - Victory Malt170 g Victory Malt 34.5 28 3.2%
100 g Belgian - Chocolate100 g Chocolate 30 340 1.9%
5,270 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Centennial21 g Centennial Hops Pellet 9.9 Boil 60 min 25.81 80.8%
5 g El Dorado5 g El Dorado Hops Pellet 13.1 Boil 60 min 8.13 19.2%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
3 g Chalk Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 67.5 °C 60 min
12 L Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35 L) 37.2
Mash volume with grains (equipment estimates 38.5 L) 40.6
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 25 L) 23
Total: 37.2  
Equipment Profile Used: System Default
"Dry Stout v2" Dry Stout beer recipe by jordsti. BIAB, ABV 4.51%, IBU 33.94, SRM 36.98, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Acidulated, Pale 2-Row, Victory Malt, Chocolate) Hops: (Centennial, El Dorado) Other: (Gypsum, Chalk)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-06-26 18:52 UTC