stout v1 - Beer Recipe - Brewer's Friend

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stout v1

142 calories 15.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 8.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: nezrok
Calories: 142 calories (Per 330ml)
Carbs: 15.6 g (Per 330ml)
Created: Thursday February 6th 2014
11.4 °P
3.3 °P
4.4%
44.1
34.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 69.8%
0.25 kg Belgian - Chocolate0.25 kg Chocolate - (late boil kettle addition) 30 340 5.8%
0.25 kg Belgian - Roasted Barley0.25 kg Roasted Barley - (late boil kettle addition) 30 575 5.8%
0.80 kg Flaked Barley0.8 kg Flaked Barley 32 2.2 18.6%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 7.4 Boil 60 min 44.14 100%
40 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.9
Mash volume with grains 15.7
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 18.2 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 31.2  
Equipment Profile Used: System Default
"stout v1" Dry Stout beer recipe by nezrok. All Grain, ABV 4.35%, IBU 44.14, SRM 34.9, Fermentables: (Pale Ale, Chocolate, Roasted Barley, Flaked Barley) Hops: (East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2014-02-06 13:48 UTC