Roggestout - Beer Recipe - Brewer's Friend

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Roggestout

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Marc
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday March 12th 2017
1.047
1.009
5.1%
47.7
84.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.20 kg Vienna - De Swaen2.2 kg Vienna - De Swaen 37 11.18 66.7%
0.50 kg Rye malt Thomas Fawcett0.5 kg Rye malt Thomas Fawcett 34 11.85 15.2%
0.20 kg De Swaen Black Malt0.2 kg De Swaen Black Malt 27 1733.07 6.1%
0.20 kg De Swaen Roast Barley0.2 kg De Swaen Roast Barley 27 1466.21 6.1%
0.20 kg Weyermann Carahell 10L0.2 kg Weyermann Carahell 10L 37 25.19 6.1%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Leaf/Whole 9.7 Boil 60 min 32.15 40%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 4.7 Dry Hop 7 days 20%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 4.7 Boil 60 min 15.58 40%
50 g / $ 0.00
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Scheveningen Q3 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 8 56 51 48 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 59 °C 15 min
Temperature -- 65 °C 45 min
Temperature -- 71 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.9
Mash volume with grains 12.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 16.2 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.9 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16
Going into fermentor 16
Total: 26.2  
Equipment Profile Used: System Default
"Roggestout" Dry Stout beer recipe by Marc. All Grain, ABV 5.1%, IBU 47.73, SRM 84.14, Fermentables: (Vienna - De Swaen, Rye malt Thomas Fawcett, De Swaen Black Malt, De Swaen Roast Barley, Weyermann Carahell 10L) Hops: (Northern Brewer, East Kent Goldings)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-04-09 12:51 UTC