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165 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Wednesday January 5th 2022
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1.054
1.011
5.6%
42.7
45.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Viking - Pale Ale Malt3000 g Pale Ale Malt 37 2.5 68.2%
500 g Viking - Oak Smoked Wheat500 g Oak Smoked Wheat 31 4.3 11.4%
100 g Viking - Caramel 600 (225L)100 g Caramel 600 (225L) - (late mash tun addition) 35 225 2.3%
250 g Viking - Roasted Barley250 g Roasted Barley 32.7 340 5.7%
450 g Viking - Dark Chocolate Malt450 g Dark Chocolate Malt 30.8 325 10.2%
100 g Viking - Black Malt100 g Black Malt - (late mash tun addition) 21 500 2.3%
4,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Amarillo35 g Amarillo Hops Pellet 7.3 Boil at 100 °C 60 min 39.44 81.4%
8 g Amarillo8 g Amarillo Hops Pellet 7.3 Boil at 100 °C 10 min 3.27 18.6%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.03 each chips Water Agt Boil 15 min.
1 each Oak Chips Flavor Secondary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 62.4 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
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
14.96 L Strike 65 °C 78 °C 75 min
13 L Sparge 78 °C -- --
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 15
Mash volume with grains 17.9
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 14.3 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 28.3  
Equipment Profile Used: System Default
 
Notes

Chips should be soaked in Bourbon for 5 to 10 days

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  • Public: Yup, Shared
  • Last Updated: 2022-01-05 09:08 UTC