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V8 - Stout Receita teste

135 calories 14 g 330 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Leandro
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Tuesday August 21st 2018
1.044
1.011
4.3%
30.1
31.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pilsner7 kg Pilsner 37 1.8 84.8%
0.55 kg American - Chocolate0.55 kg Chocolate 29 350 6.7%
0.35 kg German - Carafa III0.35 kg Carafa III 32 535 4.2%
0.35 kg German - CaraMunich III0.35 kg CaraMunich III 34 57 4.2%
8.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Fuggles100 g Fuggles Hops Pellet 4.5 Boil 60 min 25.84 76.9%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.27 23.1%
130 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 329 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.35 L. Suggest reducing initial water volume to 45.4 L and adding 0.95 L sparge/top-off.  
Strike water volume (equipment estimates 55.5 L) 37.7
Mash volume with grains (equipment estimates 60.9 L) 43.1
Grain absorption losses -8.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.4 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 40
Volume into fermentor 40
Total: 37.7  
Equipment Profile Used: System Default
 
Notes

Sacarificação a 67º C por 60min.

Adicione a lactose durante a fervura.
Adicione o cacau em pó e o extrato de chocolate durante a maturação.

Fermentação por 7 a 10 dias.
Maturação por 10 a 14 dias.

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  • Last Updated: 2018-08-21 01:19 UTC