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Staute Max - Speidel 50l version

136 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 68 liters (fermentor volume)
Pre Boil Size: 73.5 liters
Post Boil Size: 68.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 136 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Tuesday January 5th 2016
1.045
1.008
4.9%
30.0
38.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.60 kg Belgian - Pale Ale9.6 kg Pale Ale 38 3.4 64%
3.70 kg Flaked Barley3.7 kg Flaked Barley 32 2.2 24.7%
1.70 kg American - Black Barley1.7 kg Black Barley 27 530 11.3%
15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
140 g East Kent Goldings140 g East Kent Goldings Hops Pellet 5 Boil 45 min 25.68 70%
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5 Boil 10 min 4.35 30%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.99 each Protafloc Fining Boil 10 min.
1.24 tsp White Labs Nutrient WLN1000 Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 381 B cells required
$ 0.00 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
48.7 L Protease (proteolytic) Temperature -- 50 °C 10 min
Beta-amylase (Diastatic) Temperature -- 67 °C 45 min
Alpha-amylase (Diastatic) Temperature -- 77 °C 10 min
47 L add water Sparge -- 78 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 74.7 L. Suggest reducing initial water volume to 45.4 L and adding 29.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.4 L. Suggest reducing strike water volume to 35.5 L and adding 5 L sparge/top-off. 40.5
Strike water volume at mash thickness of 2.7 L/kg 40.5
Mash volume with grains 50.4
Grain absorption losses -15
Remaining sparge water volume (equipment estimates 50.1 L) 48.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 74.7 L) 73.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 68 L) 68.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 68.5 L) 68
Total: 89.4  
Equipment Profile Used: System Default
 
Notes

Fermentation:
2 days 18degC
12 days 20degC
2 days cold crash (bring temp down to 2-3degC)

Carbonation: 6g/L table suger for 14 days in room temperature (20-22 degC)

Storage after carbonation(recommended): 2-4 weeks in cold environment.

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  • Last Updated: 2020-03-10 06:39 UTC