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Stout Lampy

162 calories 20.1 g 330 ml
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: ASIBbounder
Calories: 162 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Thursday January 23rd 2014
1.052
1.018
4.6%
50.3
38.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Dry Malt Extract - Dark0.5 kg Dry Malt Extract - Dark 44 30 27.8%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 27.8%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 46 0.5 16.7%
1.30 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 13.9%
250 g United Kingdom - Chocolate250 g Chocolate 34 425 13.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Centennial15 g Centennial Hops Leaf/Whole 10 Boil 60 min 36.64 23.1%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 13.64 38.5%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 4.5 Boil 0 min 38.5%
65 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Quick Water Requirements
Water Liters
Water added to kettle 11.7
Grain absorption losses (steep / mash) -0.5
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 16 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 6 L) 10
Estimated amount in fermentor 10
Total: 11.7  
Equipment Profile Used: System Default
 
Notes

Blacker than a nuns habit or a witches Nails

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  • Last Updated: 2014-03-18 18:30 UTC