Konditori Stout - Beer Recipe - Brewer's Friend

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Konditori Stout

100 calories 9.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 100 calories (Per 330ml)
Carbs: 9.5 g (Per 330ml)
Created: Tuesday June 4th 2019
1.033
1.007
3.4%
53.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pale 2-Row7 kg Pale 2-Row 37 1.8 63.6%
1 kg German - Caramel Pils1 kg Caramel Pils 35 2.4 9.1%
2 kg American - Roasted Barley2 kg Roasted Barley 33 300 18.2%
1 kg Belgian - Chocolate1 kg Chocolate 30 340 9.1%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 60 min 14.27 5.1%
70 g Dark Chocolate70 g Dark Chocolate Hops Extract 5 Boil 10 min 8.23 8.9%
20 g Vanilla20 g Vanilla Hops Plug 5 Boil 5 min 1.29 2.5%
400 g Roasted Coconut400 g Roasted Coconut Hops Leaf/Whole 5 Dry Hop 7 days 51%
5 g vanilla5 g vanilla Hops Fresh 5 Dry Hop 7 days 0.6%
250 g Roasted Coconut250 g Roasted Coconut Hops Leaf/Whole 5 Boil 10 min 29.4 31.8%
785 g / $ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains (equipment estimates 27.3 L) 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 8.5 L) 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.9
Post boil Volume 22
Top off amount 13
Going into fermentor 35
Total: 39.9  
Equipment Profile Used: System Default
 
Notes

Started with 35 liters of water, sparged with 5 liters before the boil. In the end we got 25 liters of to ferment and an OG: 1.061. Also added 500 grams of sugar during the boil.

FG: 1.015 so the ABV: 6.04, so not too bad. Adding 100grams of bakers chocolate and 200 grams of roasted coconut after 19 days of fermenting. Will dry hop for 5 days, then bottle.

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  • Last Updated: 2019-09-04 08:13 UTC