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Stout

172 calories 21.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 172 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Wednesday February 20th 2019
1.055
1.020
4.7%
25.9
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.44 kg United Kingdom - Cara Malt1.44 kg Cara Malt 35 17.5 22.7%
4.50 kg Munich Malt4.5 kg Munich Malt 36.8 7.87 71%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 6.3%
6.34 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Charles Faram - Challenger25 g Challenger Hops Leaf/Whole 7 Boil 25 min 14.65 55.6%
20 g BSG - Challenger20 g Challenger Hops Leaf/Whole 7.5 Boil 10 min 11.27 44.4%
45 g / $ 0.00
 
Yeast
- Bulldog B4 English ale
Amount:
1 Each
Cost:
Attenuation (custom):
63%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19
Mash volume with grains 23.2
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 21.1 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 27
Going into fermentor 27
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Fermented for 7 days in Lounge at about 20 deg C

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  • Last Updated: 2022-11-15 16:57 UTC