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stout

124 calories 11.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 22.8 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 124 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Wednesday April 10th 2019
1.041
1.008
4.4%
33.6
32.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.82 kg United Kingdom - Maris Otter Pale2.82 kg Maris Otter Pale 38 3.75 76.5%
65 g New Zealand - Dark Crystal Malt65 g Dark Crystal Malt 35.4 96.45 1.8%
93.95 g American - Chocolate93.95 g Chocolate 29 350 2.5%
313.16 g United Kingdom - Roasted Barley313.16 g Roasted Barley 29 550 8.5%
392.37 g Cane Sugar392.37 g Cane Sugar 46 0 10.6%
3,684.48 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55.26 g Fuggles55.26 g Fuggles Hops Pellet 4.5 Boil 60 min 33.57 100%
55.26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.23 tsp Wyeast - Beer Nutrient Water Agt Mash --
12 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
12 L Steeping -- 66 °C 45 min
Temperature -- 76 °C --
10.5 L Sparge -- 77 °C --
6.3 L Temperature -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.8 L) 26.8
Mash volume with grains (equipment estimates 35.9 L) 28.9
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29.8 L) 22.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 26.8  
Equipment Profile Used: System Default
"stout" Irish Stout beer recipe by Lomond. BIAB, ABV 4.35%, IBU 33.57, SRM 32.23, Fermentables: (Maris Otter Pale, Dark Crystal Malt, Chocolate, Roasted Barley, Cane Sugar) Hops: (Fuggles) Other: (Beer Nutrient, Chalk, Gypsum, Lactic acid)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-04-11 12:45 UTC