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Leftover Stout

124 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Mystery
Calories: 124 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Wednesday February 27th 2019
1.040
1.014
3.5%
32.5
35.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg United Kingdom - Munich1.253 kg Munich 37 6 29.8%
1.07 kg United Kingdom - Maris Otter Pale1.068 kg Maris Otter Pale 38 3.75 25.4%
0.51 kg United Kingdom - Crystal 15L0.514 kg Crystal 15L 34 15 12.2%
0.20 kg United Kingdom - Black Patent0.2 kg Black Patent 27 525 4.8%
0.21 kg Flaked Barley0.205 kg Flaked Barley 32 2.2 4.9%
0.26 kg German - Melanoidin0.261 kg Melanoidin 37 25 6.2%
0.23 kg United Kingdom - Roasted Barley0.234 kg Roasted Barley 29 550 5.6%
0.20 kg Rolled Oats0.2 kg Rolled Oats 33 2.2 4.8%
0.08 kg United Kingdom - Peated Malt0.075 kg Peated Malt 38 2.5 1.8%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 4.8%
4.21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Pellet 7 Boil 60 min 29.11 81.1%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 15 min 3.37 18.9%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (custom):
64%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Mash out at 75 Infusion -- 64 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14.7
Mash volume with grains 17.5
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 17.8 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.5
Going into fermentor 21.5
Total: 32.1  
Equipment Profile Used: System Default
"Leftover Stout" Dry Stout beer recipe by Mystery. All Grain, ABV 3.5%, IBU 32.48, SRM 35.4, Fermentables: (Munich, Maris Otter Pale, Crystal 15L, Black Patent, Flaked Barley, Melanoidin, Roasted Barley, Rolled Oats, Peated Malt, Rice Hulls) Hops: (Cascade) Other: (Lactic acid, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2019-03-19 12:03 UTC