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Stout

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jean Costa
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Thursday June 23rd 2016
1.049
1.011
4.9%
37.9
37.4
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 82.5%
0.40 kg United Kingdom - Roasted Barley0.4 kg Roasted Barley 29 550 8.2%
0.10 kg Flaked Barley0.1 kg Flaked Barley 32 2.2 2.1%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 6.2%
0.05 kg German - Carafa III0.05 kg Carafa III 32 535 1%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 16.99 28.6%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 9 Boil 15 min 13.08 28.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 6.16 28.6%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.8 Boil 5 min 1.69 14.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g gypsum Water Agt Mash 1 hr.
1 tsp whirlfloc Fining Boil 15 min.
1 tbsp yeast nutrient Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 50 °C 15 min
Temperature -- 62 °C 60 min
Temperature -- 76 °C 16 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.6
Mash volume with grains 17.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 17.3 L) 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 34.3  
Equipment Profile Used: System Default
"Stout" Irish Stout beer recipe by Jean Costa. All Grain, ABV 4.9%, IBU 37.92, SRM 37.38, Fermentables: (Maris Otter Pale, Roasted Barley, Flaked Barley, Carapils, Carafa III) Hops: (East Kent Goldings, Northern Brewer) Other: (gypsum, whirlfloc, yeast nutrient)
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  • Last Updated: 2016-07-15 14:03 UTC