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Angelica Root Stout

196 calories 22.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 79% (brew house)
Source: AaA Brewer's №：14Ju0302
Calories: 196 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)
Created: Monday December 17th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 49%
150 g Flaked Oats150 g Flaked Oats 33 2.2 2.9%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition) 29 550 3.9%
0.30 kg German - Carafa III0.3 kg Carafa III - (late boil kettle addition) 32 535 5.9%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.9%
1 kg German - Rye1 kg Rye 38 3.5 19.6%
0.75 kg German - Wheat Malt0.75 kg Wheat Malt 37 2 14.7%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Kent Goldings25 g Kent Goldings Hops Pellet 6 Whirlpool at 68 °C 20 min 13.5 71.4%
10 g naget10 g naget Hops Pellet 13.6 Whirlpool at 68 °C 20 min 6.8 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.53 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.09 g Gypsum Water Agt Mash 1 hr.
0.36 g Baking Soda Water Agt Mash 1 hr.
5 g Irish Moss Fining Boil 15 min.
50 g Cacao Nib Flavor Boil 15 min.
30 g saw palmetto Flavor Mash 15 min.
30 g Angelica Root Spice Primary 7 days
7 g gelatin Fining Primary 7 days
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
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
16 L Protein Rest Decoction -- 50 °C 15 min
Decoction -- 62 °C 50 min
Steeping & Late Addition Decoction -- 68 °C 30 min
Mash Out Infusion -- 80 °C 10 min
10 L Sparge -- 76 °C 15 min
2 L Steeling Decoction -- 75 °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 12.7
Mash volume with grains (equipment estimates 7.3 L) 16
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 10.1 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.1 L) 16
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Post boil Volume 11.5
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 8.7
Going into fermentor 20
Total: 21.8  
Equipment Profile Used: System Default
 
Notes

3rd Used Yeast　Enzyme Addition

Awarded beer at 2019 WANCUP 2
Spring budding stout
春の芽吹きスタウト
21A. Spice, Herb, or Vegetable Beer

FG:1.014
ABV:6.93%
79%

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  • Last Updated: 2019-11-19 09:27 UTC