Orange macaroon parry stout - Beer Recipe - Brewer's Friend

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Orange macaroon parry stout

245 calories 26.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 245 calories (Per 330ml)
Carbs: 26.7 g (Per 330ml)
Created: Tuesday May 18th 2021
1.079
1.022
7.5%
55.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pale 2-Row7 kg American - Pale 2-Row 37 1.8 35.7%
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 35.7%
2 kg American - Caramel / Crystal 60L2 kg Caramel / Crystal 60L 34 60 10.2%
1.60 kg American - Chocolate1.6 kg Chocolate 29 350 8.2%
1 kg American - Black Malt1 kg Black Malt 28 500 5.1%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 5.1%
19.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
95 g Herkules95 g Herkules Hops Pellet 15 Boil 60 min 55.48 100%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg lactose Other Boil --
400 g Orange Zest Spice Whirlpool --
400 g Toasted Coconut Flavor Whirlpool --
2 L Liquid unsweetened chocolat Water Agt Primary --
300 g Orange Zest Spice Primary --
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 716 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
Quebec
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
25.2 L Strike 67 °C 67 °C 60 min
25.2 L Mash out Temperature 67 °C 78 °C --
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.6 L. Suggest reducing initial water volume to 45.4 L and adding 12.2 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 52.14 L. Suggest reducing initial water volume to 32.46 L and adding 6.74 L sparge/top-off. 39.2
Strike water volume at mash thickness of 2 L/kg 39.2
Mash volume with grains 52.1
Grain absorption losses -19.6
Remaining sparge water volume 31.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.6 L) 50
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 42.4 L) 50
Estimated amount in fermentor 50
Total: 70.5  
Equipment Profile Used: System Default
"Orange macaroon parry stout" No Profile Selected beer recipe by jduche. All Grain, ABV 7.51%, IBU 55.48, SRM 50, Fermentables: (American - Pale 2-Row, Maris Otter Pale, Caramel / Crystal 60L, Chocolate, Black Malt, Flaked Oats) Hops: (Herkules) Other: (lactose, Orange Zest, Toasted Coconut, Liquid unsweetened chocolat)
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  • Public: Yup, Shared
  • Last Updated: 2021-05-18 17:46 UTC