Brewer's Friend

Print

Dark Tentation

242 calories 30 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.132 (recipe based estimate)
Post Boil Gravity: 1.291 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 242 calories (Per 330ml)
Carbs: 30 g (Per 330ml)
Created: Tuesday October 15th 2019
1.077
1.027
6.6%
25.3
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pale Ale5 kg Pale Ale 38 3.4 67.6%
500 g Belgian - Wheat500 g Wheat 38 1.8 6.8%
400 g German - Carafa II400 g Carafa II 32 425 5.4%
300 g Belgian - Special B300 g Special B 34 115 4.1%
700 g Belgian - Biscuit700 g Biscuit 35 23 9.5%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) 41 1 6.8%
7,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Brewer's Gold60 g Brewer's Gold Hops Pellet 5 Boil 40 min 16.78 60%
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 5.5 Boil 20 min 8.49 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Water Agt Mash 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.2 L Strike 75 °C 67 °C 60 min
12 L Sparge -- 75 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.3
Mash volume with grains (equipment estimates 7.8 L) 21.8
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 4.3 L) 1.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 14.1 L) 11
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 5
Top off amount 14
Going into fermentor 19
Total: 18.5  
Equipment Profile Used: System Default
 
Notes
  • Ecore cacao
  • DME
Last Updated and Sharing
 
330
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-30 14:57 UTC