Dichotomy - Breakfast Stout - Beer Recipe - Brewer's Friend

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Dichotomy - Breakfast Stout

227 calories 30.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 8 liters (ending kettle volume)
Pre Boil Size: 15.2 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 227 calories (Per 330ml)
Carbs: 30.8 g (Per 330ml)
Created: Monday October 8th 2018
1.072
1.029
5.7%
33.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 55.8%
340 g Flaked Oats340 g Flaked Oats 33 2.2 12.6%
160 g United Kingdom - Chocolate160 g Chocolate 34 425 5.9%
100 g United Kingdom - Amber100 g Amber 32 27 3.7%
90 g United Kingdom - Crystal 140L90 g Crystal 140L 33 140 3.3%
150 g United Kingdom - Roasted Barley150 g Roasted Barley 29 550 5.6%
350 g Lactose (Milk Sugar)350 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 13%
2,690 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Goldings20 g Goldings Hops Leaf/Whole 4.8 Boil 60 min 33.12 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Cacao nibs Flavor Boil --
10 g Ethiopian Mocha Limu coffee Flavor Boil --
50 g Cacao nibs Flavor Primary 2 days
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 49 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-
27 8 110 155 26 159
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 L Strike water temp 69C Infusion -- 63 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 18.4
Mash volume with grains 20
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.6 L) 15.2
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 9.6 L) 8
Estimated amount in fermentor 8
Total: 18.4  
Equipment Profile Used: System Default
 
Notes

Add lactose at start of boil, and ground coffee at end of boil.

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  • Last Updated: 2019-04-26 08:43 UTC