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Squid Ink

165 calories 17.5 g 16 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 93%
Calories: 165 calories (Per 16oz)
Carbs: 17.5 g (Per 16oz)
Created: Thursday February 1st 2024
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Scott's stout 5 gallon

by Scott Bennie

OG: 1.061 FG: 1.016 ABV: 5.9% IBU: 35

1.050
1.013
5.0%
34.5
35.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Canada Malting - SUPERIOR PALE ALE MALT3.2 kg SUPERIOR PALE ALE MALT 37 3.1 72.1%
0.40 kg Canada Malting - WHITE WHEAT MALT0.4 kg WHITE WHEAT MALT 38.1 3.5 9%
0.40 kg Thomas Fawcett - Crystal Malt II0.4 kg Crystal Malt II 34 65 9%
0.22 kg United Kingdom - Chocolate0.22 kg Chocolate 34 425 5%
0.22 kg United Kingdom - Roasted Barley0.22 kg Roasted Barley 29 550 5%
4.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Chinook11 g Chinook Hops Pellet 12.4 Boil 60 min 17 10.9%
90 g East Kent Goldings90 g East Kent Goldings Hops Pellet 4.3 Boil 10 min 17.48 89.1%
101 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.50 g Epsom Salt Water Agt Sparge 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Edmonton April 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.9
Mash volume with grains 16.8
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 18.4 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20.8
Going into fermentor 20.8
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

11feb2024 brew day:

  • pH est. = 5.60. Act. = 5.45. Added extra 1.5g b.soda.
  • OG = 5.75 gal @ 1.049 (80% eff)

    25Feb2924 kegging:
  • FG = 1.013. Abv = 4.7%. Attenuation = 73%

    Results:
  • Very good. Deep red, almost black. Chocolate and coffee roast aroma. Full-bodied richness balanced by roast flavors. Smooth drinking without aging. Made a great beef gravy too.
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  • Last Updated: 2024-11-17 22:12 UTC