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La negra

216 calories 21.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Roberto Escalante Gafau
Calories: 216 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Sunday June 21st 2020
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OG: 1.061 FG: 1.016 ABV: 5.9% IBU: 35

1.070
1.017
7.0%
41.8
65.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Muntons - Maris Otter3 kg Maris Otter 38 4.64 50.8%
1 kg Weyermann - Munich Dark 1 kg Munich Dark 37 25.19 16.9%
1 kg United Kingdom - Oat Malt1 kg Oat Malt 28 3.84 16.9%
0.45 kg Bestmalz - BEST Caramel Munich III0.45 kg BEST Caramel Munich III 34.5 166.62 7.6%
0.25 kg Bestmalz - BEST Chocolate0.25 kg BEST Chocolate 34.5 899.99 4.2%
0.20 kg BSG - Perla Negra0.2 kg Perla Negra 32 905.81 3.4%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Chief Hops - Columbus10 g Columbus Hops Pellet 16 Boil 60 min 21.49 28.6%
25 g Centennial25 g Centennial Hops Pellet 10 Boil 20 min 20.33 71.4%
35 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 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
17.7 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.4
Mash volume with grains 19.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 13.6 L) 18.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 18 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 18
Total: 34.5  
Equipment Profile Used: System Default
"La negra" American Stout beer recipe by Roberto Escalante Gafau. All Grain, ABV 6.99%, IBU 41.82, SRM 65.64, Fermentables: (Maris Otter, Munich Dark , Oat Malt, BEST Caramel Munich III, BEST Chocolate, Perla Negra) Hops: (Columbus, Centennial)
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  • Public: Yup, Shared
  • Last Updated: 2020-06-21 19:04 UTC