Andrea Barbosa Stout - Beer Recipe - Brewer's Friend

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Andrea Barbosa Stout

130 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 94%
Calories: 130 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Tuesday January 19th 2021
1.043
1.008
4.6%
30.7
34.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg The Swaen - Swaen Ale2.3 kg Swaen Ale 38 3.5 83.6%
0.20 kg The Swaen - BlackSwaen Chocolate B0.2 kg BlackSwaen Chocolate B 34.5 338 7.3%
0.25 kg The Swaen - BlackSwaen Barley0.25 kg BlackSwaen Barley 33 400 9.1%
2.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Willamette25 g Willamette Hops Pellet 3.8 Boil 60 min 16.78 48.1%
27 g Willamette27 g Willamette Hops Pellet 3.8 Boil 30 min 13.93 51.9%
52 g / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 83.3 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Agua Monterrey 2017
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
15 L Strike 73 °C 67 °C 60 min
7 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.3
Mash volume with grains 10.1
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 16.4 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 15
Total: 22.7  
Equipment Profile Used: System Default
 
Notes

Fueron añadidos 270g de Malta acidificada para bajar el pH a 5.4

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  • Last Updated: 2021-02-01 04:42 UTC