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Tropical Stout - Dai Kide

204 calories 21.4 g 330 ml
Beer Stats
Method: BIAB
Style: Tropical Stout
Boil Time: 40 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 23.65 liters
Post Boil Size: 19.66 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dai Kide
Calories: 204 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created Sunday August 15th 2021
1.066
1.017
6.4%
42.8
40.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Pale 2-Row3 kg Pale 2-Row 37 1.8 71.4%
0.40 kg Rolled Oats0.4 kg Rolled Oats 33 2.2 9.5%
0.20 kg German - Chocolate Wheat0.2 kg Chocolate Wheat - (late boil kettle addition) 31 413 4.8%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.8%
0.20 kg United Kingdom - Pale Chocolate0.2 kg Pale Chocolate - (late boil kettle addition) 33 207 4.8%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition) 29 550 4.8%
4.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Valley Hops - BRU-15 g BRU-1 Hops Pellet 14.4 Boil 5 min 2.9 4.5%
5 g Yakima Valley Hops - Sabro5 g Sabro Hops Pellet 15.1 Boil 5 min 3.04 4.5%
50 g Yakima Valley Hops - BRU-150 g BRU-1 Hops Pellet 14.4 Whirlpool at 80 °C 15 min 18 45.5%
50 g Yakima Valley Hops - Sabro50 g Sabro Hops Pellet 15.1 Whirlpool at 80 °C 15 min 18.88 45.5%
110 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Single infusion Mash Infusion 67 °C 40 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
1 each Campden Tablet Water Agt Mash 40 min.
2 g Epsom Salt Water Agt Mash 40 min.
1 g Gypsum (Calcium Sulfate) Water Agt Mash 40 min.
1 g Table Salt Water Agt Mash 40 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 tbsp Yeast Nutrient Other Boil 15 min.
1.50 ml Lactic acid Water Agt Mash 40 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 76.2 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Tbilisi Saburtalo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91.2 17 28.9 90.3 91.3 2
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 20
Grain absorption losses -3.8
Starting boil volume 16.2
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -3.8
Hops absorption losses -0.5
Amount going into fermentor 12
Total: 20  
Equipment Profile Used: System Default
 
Notes

Mash the roasted malts in with 20 mins to go reduce astringency from roasted elements.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-01 11:18 UTC