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black 4

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Tuesday August 28th 2018
1.049
1.012
4.9%
44.9
30.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Gladfield Ale5.2 kg Gladfield Ale 37 2.8 86%
0.50 kg Gladfield Roast Barley0.5 kg Gladfield Roast Barley 22 500 8.3%
0.20 kg Gladfield Crystal Dark 76L0.2 kg Gladfield Crystal Dark 76L 33 76 3.3%
0.15 kg Gladfield Sour Grapes0.15 kg Gladfield Sour Grapes 12 2.2 2.5%
6.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Taiheke40 g Taiheke Hops Pellet 6.8 Boil 60 min 25.67 40%
20 g Taiheke20 g Taiheke Hops Pellet 6.8 Boil 30 min 9.86 20%
40 g Taiheke40 g Taiheke Hops Pellet 6.8 Whirlpool 0 min 9.38 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g koppafloc Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
speights water
3g CaSO4
1g MgSO4
2g CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 L 69.5 Infusion -- 68 °C 135 min
22 L Fly Sparge -- 74 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 16.9
Mash volume with grains 20.9
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 25.2 L) 24
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.2 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 29.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 29
Total: 41  
Equipment Profile Used: System Default
 
Notes

2 packs yeast, rehydrated
20 C for 5 days, SG = 1049
22 C for 5 days, FG =
0.3 C for 4 days

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  • Last Updated: 2021-03-20 17:58 UTC