chocky liquorice stout No2 - Beer Recipe - Brewer's Friend

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chocky liquorice stout No2

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: broomer
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Saturday July 2nd 2016
1.053
1.014
5.2%
40.2
31.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.82 kg United Kingdom - Maris Otter Pale3.82 kg Maris Otter Pale 38 3.75 67.2%
800 g German - Smoked Malt800 g Smoked Malt 37 3 14.1%
280 g United Kingdom - Chocolate280 g Chocolate 34 425 4.9%
250 g United Kingdom - Oat Malt250 g Oat Malt 28 2 4.4%
190 g United Kingdom - Roasted Barley190 g Roasted Barley 29 550 3.3%
175 g Brown Sugar175 g Brown Sugar 45 15 3.1%
170 g United Kingdom - Crystal 60L170 g Crystal 60L 34 60 3%
5,685 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Warrior22 g Warrior Hops Leaf/Whole 14.5 Boil 60 min 32.76 35.5%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 7.45 64.5%
62 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
2 g star annise crushed Flavor Boil 15 min.
30 g liquorice root powder Flavor Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force prime       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
95 6 25 85 65 20

3 g gypsum
2g epsom
.5g table salt
5g calcium chloride
7 g chalk
2g baking soda
200g acid malt
Water: Ca+2 Mg+2 Na+ Cl- SO4-2 mash pH
95.2 6.7 26.9 86.3 66.0 5.37
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.4 L Infusion -- 65 °C 60 min
mash out Temperature -- 76 °C 10 min
24.8 L Fly Sparge -- 76 °C --
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 19.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 21.9 L) 25.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 31 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 41.3  
Equipment Profile Used: System Default
 
Notes

15.4 ltrs mash
24.8 ltrs sparge

Last Updated and Sharing
 
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  • Last Updated: 2016-11-01 14:31 UTC