TakiSobie Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

TakiSobie Stout

214 calories 23.4 g 330 ml
brewer logo
Beer Stats
Method: Extract
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 8.5 liters
Pre Boil Gravity: 38.3 °P (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Adam Zygmański
Calories: 214 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Tuesday January 20th 2015
16.8 °P
4.9 °P
6.5%
55.0
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,400 g Liquid Malt Extract - Dark3400 g Liquid Malt Extract - Dark 35 30 65.4%
1,000 g Corn Sugar - Dextrose1000 g Corn Sugar - Dextrose 46 0.5 19.2%
4,400 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
300 g American - Roasted Barley300 g Roasted Barley 33 300 5.8%
500 g American - Dark Chocolate500 g Dark Chocolate 29 420 9.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 6 Boil 60 min 54.98 100%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25 L) 6.3
Mash volume with grains (equipment estimates 25 L) 6.8
Grain absorption losses (steeping) -0.8
Volume increase from sugar/extract (early additions) 3
Pre boil volume (equipment estimates 27.2 L) 8.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 21
Going into fermentor 21
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: 6.3  
Equipment Profile Used: System Default
 
Notes

Temperatura namaczania słodu i jęczmienia to 68 st. C., przez 40 min. Wodę (6l) podgrzać do 70 st. C. Po namoczeniu dodać ekstrakt. Gotować 60 min.Chmielenie na 60 min. całość!!! Dodać wody (15l z balkonu). Fermentacja od temperatury 20 - 21 C. uwodnić drożdże przed zadaniem.Fermentor z kranikiem na burzliwą. Po burzliwej (ok. 4 dni) zlać na małe wiadro z filtratorem i z powrotem do tego z kranikiem (umyć) i na cichą zostawić (ok.4 dni). Po ok. 8 - 10 dniach butelkować. Do refermentacji użyć 100g glukozy na 21l piwa. Leżakować 4 tygodnie.

Last Updated and Sharing
 
828
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-02-12 00:05 UTC