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173 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Sunday June 6th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg United Kingdom - Maris Otter Pale2.6 kg Maris Otter Pale 38 3.75 45.6%
0.80 kg Munich - Light 10L0.8 kg Munich - Light 10L 33 10 14%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 13.2%
0.50 kg Briess - Victory Malt0.5 kg Victory Malt 34.5 28 8.8%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 8.8%
0.30 kg Thomas Fawcett - Crystal Malt I0.3 kg Crystal Malt I 34 45 5.3%
0.25 kg American - Midnight Wheat Malt0.25 kg Midnight Wheat Malt 33 550 4.4%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Goldings50 g Goldings Hops Pellet 4.5 Boil 60 min 27.38 62.5%
30 g Fuggles30 g Fuggles Hops Leaf/Whole 4.5 Boil 10 min 5.42 37.5%
80 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Sparge 68 °C 66 °C 60 min
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.8
Mash volume with grains 24.6
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 12.9 L) 9.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Mash 60 mins at 66c sparge to 24l boil 60 mins
Cool to 19c pitch yeast steady 19c fermentation

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  • Last Updated: 2022-03-17 01:32 UTC