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Solid Stout

152 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 5.3 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Sunday October 9th 2016
12.1 °P
4.0 °P
4.4%
41.0
48.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pale Ale2 kg Pale Ale 38 3.4 59.7%
0.55 kg Belgian - De-Bittered Black0.55 kg De-Bittered Black 34 566 16.4%
0.20 kg Maltodextrin0.2 kg Maltodextrin 39 0 6%
0.30 kg Brown Sugar0.3 kg Brown Sugar 45 15 9%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 9%
3.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 40 min 34.06 44.4%
50 g Saphir50 g Saphir Hops Pellet 3.6 Boil 5 min 6.96 55.6%
90 g / $ 0.00
 
Yeast
Mangrove Jack - Newcastle Dark Ale Yeast M03
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Temperature -- 67 °C 70 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 4.3
Mash volume with grains 6.2
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 22.3 L) 39.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23.2 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 17
Going into fermentor 17
Total: 43.4  
Equipment Profile Used: System Default
"Solid Stout" Dry Stout beer recipe by Brewer #50787. All Grain, ABV 4.38%, IBU 41.03, SRM 48.22, Fermentables: (Pale Ale, De-Bittered Black, Maltodextrin, Brown Sugar, Flaked Oats) Hops: (East Kent Goldings, Saphir)
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  • Public: Yup, Shared
  • Last Updated: 2016-10-09 11:29 UTC