Stout - MHBC - Beer Recipe - Brewer's Friend

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Stout - MHBC

153 calories 15.5 g 330 ml
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 600 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Friday January 20th 2023
1.050
1.012
5.0%
16.2
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
62.50 kg Crisp Malting - Finest Maris Otter62.5 kg Finest Maris Otter 38 3 53.2%
12.50 kg Crisp Malting - Dark Munich12.5 kg Dark Munich 36.3 19 10.6%
8.33 kg Crisp Malting - Flaked Torrified Oats8.33 kg Flaked Torrified Oats 33 3.2 7.1%
8.33 kg Crisp Malting - Torrified Wheat8.33 kg Torrified Wheat 36 2 7.1%
8.33 kg Torrified Barley8.33 kg Torrified Barley 36 2 7.1%
2.50 kg Crisp Malting - Crystal Extra Dark - 120L2.5 kg Crystal Extra Dark - 120L 35 120 2.1%
2.50 kg Crisp Malting - Crystal Dark - 77L2.5 kg Crystal Dark - 77L 33.1 77 2.1%
2.50 kg Dingemans - Mroost 1400 MD (Debittered black malt)2.5 kg Mroost 1400 MD (Debittered black malt) 35 525 2.1%
5 kg Proximity - Roasted Barley5 kg Roasted Barley 33 475 4.3%
2.50 kg Crisp Malting - Chocolate Malt2.5 kg Chocolate Malt 32.66 450 2.1%
2.50 kg Crisp Malting - Brown Malt2.5 kg Brown Malt 32.7 65 2.1%
117.49 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Bramling Cross500 g Bramling Cross Hops Leaf/Whole 6.5 Boil 60 min 16.15 100%
500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Chalk Water Agt Mash 1 hr.
120 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
40 g Epsom Salt Water Agt Mash 1 hr.
100 g Gypsum Water Agt Mash 1 hr.
60 g Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
250 Grams
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
230 L Strike -- -- --
Infusion 69 °C 69 °C 60 min
Temperature 69 °C 78 °C 15 min
570 L Sparge 78 °C 78 °C 100 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 508.2 L. Suggest reducing initial water volume to 45.4 L and adding 462.8 L sparge/top-off.  
Heat water added to kettle (equipment estimates 625.7 L) 717.5
Mash volume with grains (equipment estimates 625.7 L) 795
Grain absorption losses (steeping) -117.5
Pre boil volume (equipment estimates 508.2 L) 600
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.5
Post boil volume 500
Going into fermentor 500
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 717.5  
Equipment Profile Used: System Default
"Stout - MHBC" Sweet Stout beer recipe by MrBizzleBrew. Extract, ABV 5.01%, IBU 16.15, SRM 34.97, Fermentables: (Finest Maris Otter, Dark Munich, Flaked Torrified Oats, Torrified Wheat, Torrified Barley, Crystal Extra Dark - 120L, Crystal Dark - 77L, Mroost 1400 MD (Debittered black malt), Roasted Barley, Chocolate Malt, Brown Malt) Hops: (Bramling Cross) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2023-01-20 15:49 UTC