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Stout

157 calories 16.4 g 330 ml
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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: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday August 22nd 2015
1.051
1.013
5.0%
55.1
45.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 72.7%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 9.1%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 9.1%
0.50 kg United Kingdom - Crystal 140L0.5 kg Crystal 140L 33 140 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Admiral40 g Admiral Hops Leaf/Whole 10 Boil 60 min 49 44.4%
50 g Bramling Cross50 g Bramling Cross Hops Leaf/Whole 5 Boil 5 min 6.11 55.6%
90 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 15.4
Mash volume with grains 19
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.2 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 34.9  
Equipment Profile Used: System Default
"Stout" Dry Stout beer recipe by brasserie leyton. All Grain, ABV 5.02%, IBU 55.1, SRM 45, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Crystal 140L) Hops: (Admiral, Bramling Cross)
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  • Public: Yup, Shared
  • Last Updated: 2015-09-20 19:31 UTC