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Cookie Extra Stout

633 calories 61.3 g 1 L
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 130 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Scotia
Calories: 633 calories (Per 1L)
Carbs: 61.3 g (Per 1L)
Created: Monday March 22nd 2021
1.068
1.015
6.9%
34.8
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg BA Malt - Pale Ale10 kg Pale Ale 38 4 61.7%
1 kg Finland - Wheat Malt1 kg Wheat Malt 38 2 6.2%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 6.2%
500 g BA Malt - Caramelo 140500 g Caramelo 140 34 140 3.1%
500 g United Kingdom - Extra Dark Crystal 160L500 g Extra Dark Crystal 160L 33 160 3.1%
1 kg BSG - Perla Negra1 kg Perla Negra - (late boil kettle addition) 32 340 6.2%
500 g BA Malt - M Tostada500 g M Tostada - (late boil kettle addition) 29 500 3.1%
250 g Weyermann - Carafa Special Type III250 g Carafa Special Type III - (late boil kettle addition) 29.9 525 1.5%
250 g Weyermann - Roasted Barley250 g Roasted Barley - (late boil kettle addition) 29.9 432 1.5%
500 g Belgian - Special B500 g Special B 34 115 3.1%
700 g Corn Sugar - Dextrose700 g Corn Sugar - Dextrose 42 0.5 4.3%
16,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - Pahto30 g Pahto Hops Pellet 19 First Wort at 75 °C 0 min 34.84 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
15 g Citric acid Water Agt Mash 1 hr.
3.24 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 261 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Strike 73 °C 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.5 L. Suggest reducing initial water volume to 45.4 L and adding 12.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.73 L. Suggest reducing strike water volume to 35.17 L and adding 11.33 L sparge/top-off. 46.5
Strike water volume at mash thickness of 3 L/kg 46.5
Mash volume with grains 56.7
Grain absorption losses -15.5
Remaining sparge water volume (equipment estimates 26.9 L) 24.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 57.5 L) 55
Boil off losses -12.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 45 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 45
Total: 70.9  
Equipment Profile Used: System Default
 
Notes

Agregado :16 gpl de tapas de galletas oreo molidas al final de la fermentacion entre 10 y 14 grados por 3 dias al fermentador.

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  • Last Updated: 2021-04-03 04:04 UTC