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Diy Stout

145 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 18.93 liters (fermentor volume)
Pre Boil Size: 26.9 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 72% (brew house)
Source: lds
Calories: 145 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Monday September 23rd 2013
1.047
1.013
4.4%
37.2
31.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 73.2%
700 g Flaked Barley700 g Flaked Barley 32 2.2 17.1%
300 g United Kingdom - Black Patent300 g Black Patent 27 525 7.3%
100 g United Kingdom - Pale Chocolate100 g Pale Chocolate 33 207 2.4%
4,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 6.4 Boil 60 min 29.98 60%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.4 Boil 10 min 7.25 40%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 2.2       CO2 Level: 0.92 vol g/l
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.7 L Infusion -- 66.7 °C 60 min
21.4 L Sparge -- 76.7 °C 20 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 10.7
Mash volume with grains 13.4
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19.2 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 26.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18.9
Going into fermentor 18.9
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Tremper les malt torréfiés 10 mn dans deux fois leur poids en eau préalablement bouillie et refroidie à 74°.
Filtrer avec un chinois pour récupérer la crème de malt (miam), et le faire refroidir à 22 °
Incorporer cet extrait de malt torréfié dans le fermenteur au début de la fermentation.

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  • Last Updated: 2013-10-29 17:09 UTC