1920 Drybrough XXX Stout - Beer Recipe - Brewer's Friend

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1920 Drybrough XXX Stout

241 calories 25.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JH + RP
Calories: 241 calories (Per 330ml)
Carbs: 25.2 g (Per 330ml)
Created: Thursday January 18th 2018
1.078
1.020
7.6%
39.1
40.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg United Kingdom - Maris Otter Pale12 kg Maris Otter Pale 38 3.75 76.4%
1 kg United Kingdom - Black Patent1 kg Black Patent 27 525 6.4%
1 kg United Kingdom - Crystal 50L1 kg Crystal 50L 34 50 6.4%
0.70 kg Belgian Candi Sugar - Clear/Blond (0L)0.7 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.5%
1 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)1 kg Belgian Candi Syrup - Dark (80L) 32 80 6.4%
15.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Admiral65 g Admiral Hops Leaf/Whole 14.5 Boil 60 min 39.05 100%
65 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 906 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Malty and strong
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 25 75 110 50 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Infusion -- 68 °C 90 min
30 L Sparge -- 79 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.03 L. Suggest reducing initial water volume to 45.4 L and adding 8.63 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 35
Mash volume with grains 44.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 32.7 L) 34.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 54 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 48
Going into fermentor 48
Total: 69.7  
Equipment Profile Used: System Default
"1920 Drybrough XXX Stout" Foreign Extra Stout beer recipe by JH + RP. All Grain, ABV 7.58%, IBU 39.05, SRM 40.19, Fermentables: (Maris Otter Pale, Black Patent, Crystal 50L, Belgian Candi Sugar - Clear/Blond (0L), Belgian Candi Syrup - Dark (80L)) Hops: (Admiral)
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  • Public: Yup, Shared
  • Last Updated: 2018-01-18 15:23 UTC