Classe Économique - Beer Recipe - Brewer's Friend

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Classe Économique

137 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brasseurs Sanford
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Saturday April 27th 2019
1.042
1.009
4.4%
29.3
31.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb United Kingdom - Maris Otter Pale6.75 lb Maris Otter Pale 38 3.75 78.3%
10 oz United Kingdom - Roasted Barley10 oz Roasted Barley 29 550 7.2%
5 oz United Kingdom - Chocolate5 oz Chocolate 34 425 3.6%
3 oz United Kingdom - Crystal 90L3 oz Crystal 90L 33 90 2.2%
12 oz Cane Sugar12 oz Cane Sugar 46 0 8.7%
138 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Target0.75 oz Target Hops Leaf/Whole 10 Boil 60 min 24.46 60%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 6 Boil 15 min 4.85 40%
1.25 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 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
4.5 gal Infusion -- 148 °F 60 min
4 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3.94 15.8  
Mash volume with grains 4.57 18.3  
Grain absorption losses -0.98 -3.9  
Remaining sparge water volume (equipment estimates 5.16 g | 20.7 qt) 4.24 17  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.92 g | 31.7 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.18 32.7
Equipment Profile Used: System Default
"Classe Économique" Irish Stout beer recipe by Brasseurs Sanford. All Grain, ABV 4.38%, IBU 29.31, SRM 31.79, Fermentables: (Maris Otter Pale, Roasted Barley, Chocolate, Crystal 90L, Cane Sugar) Hops: (Target, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2019-04-30 12:47 UTC