Dry Stout III - Beer 67 - Beer Recipe - Brewer's Friend

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Dry Stout III - Beer 67

143 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 34.35 liters (ending kettle volume)
Pre Boil Size: 39.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Mig
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Sunday May 6th 2018
1.047
1.010
4.8%
43.6
35.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 76.5%
500 g Rolled Oats500 g Rolled Oats 33 2.2 8.5%
300 g American - Midnight Wheat Malt300 g Midnight Wheat Malt 33 550 5.1%
250 g German - Carafa III250 g Carafa III 32 535 4.2%
250 g United Kingdom - Chocolate250 g Chocolate 34 425 4.2%
85 g Corn Sugar - Dextrose85 g Corn Sugar - Dextrose 46 0.5 1.4%
5,885 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Leaf/Whole 8.6 Boil 60 min 12.57 7.1%
40 g Prima Donna40 g Prima Donna Hops Leaf/Whole 5.5 Boil 60 min 16.08 14.3%
40 g Cascade40 g Cascade Hops Leaf/Whole 8.6 Boil 10 min 9.12 14.3%
40 g Prima Donna40 g Prima Donna Hops Leaf/Whole 5.5 Boil 10 min 5.83 14.3%
40 g Cascade40 g Cascade Hops Leaf/Whole 8.6 Aroma 0 min 14.3%
100 g Cascade100 g Cascade Hops Pellet 8.6 Dry Hop 6 days 35.7%
280 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Camden tablet Water Agt Other 0 min.
2 g WhirlFloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 301 B cells required
Notty 11g on 28-05-18 as gravity 1013
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 301 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 85G at 18C       CO2 Level: 1.7 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Gypsum- 2 g, Epson Salt-6g, Calcium Chlor-10g + 6g at preboil, Baking Soda-4g, sodium carbonate - 2.8g, lactic-8ml (Mash), Citric acid-3g at boil, CRS-3ml at boil

Achieved:
CA = 123
Mg = 16
Na = 32
CL = 119
So4 = 81
HC0 = est 250
Res AlK = 134

Est mash pH = 5.55
Act mash pH/pre boil = 5.75
after additions pre boil now 5.42
post boil pH = 5.25
Beer pH =
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 69 °C 90 min
26 L Sparge -- 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.7
Mash volume with grains 19.5
Grain absorption losses -5.8
Remaining sparge water volume 30.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 41 L) 39.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 32.9 L) 34.4
Estimated amount in fermentor 34.4
Total: 46.1  
Equipment Profile Used: System Default
 
Notes

Used dosages of Sodium Carbonate and Calcium Chloride ( very malty) as suggested by Murphy and sons. Much higher Chloride ratio and Greater Alkalinity

28-05-18
11g Notty added adand moved to 25C (Gravity-1013!)

At 33L:
OG = 1048
FG = 1010
ABV = 4.87
IBU = 45
SRM = 40 (after 50ml Sinamar)

24-05-18 :
At 34L. Racked from Dry Hop after 6 days. 1L sterile water added. FG at 1012
OG = 1048 (1046)
FG = 1010
ABV = 4.73
IBU = 44.37
SRM = 40

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  • Last Updated: 2018-07-25 19:57 UTC