Stout 23.03.19 - Beer Recipe - Brewer's Friend

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Stout 23.03.19

262 calories 33.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 262 calories (Per 330ml)
Carbs: 33.7 g (Per 330ml)
Created: Friday March 22nd 2019
1.083
1.031
6.7%
25.3
78.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 8.51 71.9%
500 g German - CaraAroma500 g CaraAroma 34 345.42 6%
450 g American - Chocolate450 g Chocolate 29 932.5 5.4%
200 g German - Carafa III200 g Carafa III 32 1426.18 2.4%
200 g Belgian - Biscuit200 g Biscuit 35 59.88 2.4%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1.17 12%
8,350 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Pellet 8.8 Boil 60 min 17.61 35.7%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 20 min 6.06 35.7%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.6 28.6%
70 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       CO2 Level: 6 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Temperature -- 68 °C 60 min
Temperature -- 75 °C 15 min
11 L Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.1
Mash volume with grains 26.9
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 19.4 L) 12.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 33.9 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

100g kakaonibs i kok med 15 min igjen.

Begge stikkes om itte 1 uke gjæring. Tilsettes då enten solbær elle kakaonibs. Får stå på deia karene 3 uker til, før dei flaskes.

  • Solbær:
    800g sjølplukka solbær
    500 ml solbærsmoothie

  • Sjokolade:
    100g kakaonibs røsta på 100c i 15 min før dei blir lagt i Makers Mark bourbon i 1-2 døgn.

    Karbonera me 4,2 g vanligt sukker og 2 g vaniljesukker per liter (Jacobs Utvalgte).
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  • Public: Yup, Shared
  • Last Updated: 2019-03-24 08:35 UTC