BB18-FLAMING NEAPOLITAN STOUT #2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

BB18-FLAMING NEAPOLITAN STOUT #2

220 calories 19.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday November 8th 2022
1.067
1.012
7.2%
33.4
50.0
n/a
3,081.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pilsner5 kg Pilsner ¥ 328.00 / kg
¥ 1,640.00 		36 1.5 71.4%
1 kg Weyermann - Roasted Barley1 kg Roasted Barley ¥ 500.00 / kg
¥ 500.00 		29.9 432 14.3%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 14.3%
7 kg / ¥ 2,140.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops ¥ 5.50 / g
¥ 275.00 		Pellet 5.5 Boil 60 min 33.36 100%
50 g / ¥ 275.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc ¥ 33.00 / each
¥ 16.50 		Fining Mash 15 min.
100 g Cocoa powder Flavor Mash 15 min.
3 each Vanilla Bean Spice Primary --
1,000 g cherry Flavor Mash 15 min.
¥ 16.50
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
¥ 650.00 / each
¥ 650.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
¥ 650.00 Yeast Pitch Rate and Starter Calculator
Priming
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
20 L Strike 25 °C 66 °C --
15 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.6
Mash volume with grains 30.2
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 9.3 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Added vanilla beans directly to fermenter.
Fermenting on leftover IPA Kveik cake.
Cherries placed in sock with cocoa at 20 min. left on boil, sock added to fermenter after cooling.

Last Updated and Sharing
 
130
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-12 06:46 UTC