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BUM

194 calories 19.7 g 500 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 90 liters (fermentor volume)
Pre Boil Size: 100 liters
Post Boil Size: 92 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 194 calories (Per 500ml)
Carbs: 19.7 g (Per 500ml)
Created: Sunday November 17th 2019
1.042
1.010
4.3%
27.7
32.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.80 kg Bestmalz - German - Pale Ale7.8 kg German - Pale Ale 39 2.3 48.4%
0.90 kg Bestmalz - BEST Roasted Barley0.9 kg BEST Roasted Barley - (late boil kettle addition) 30 480 5.6%
1.30 kg Belgian - Chocolate1.3 kg Chocolate - (late boil kettle addition) 30 340 8.1%
0.10 kg Bestmalz - German - Acidulated Malt0.1 kg German - Acidulated Malt 27 3.4 0.6%
2.50 kg Bestmalz - German - BEST Biscuit2.5 kg German - BEST Biscuit 35 20 15.5%
2.50 kg Flaked Oats2.5 kg Flaked Oats 33 2.2 15.5%
1 kg Bestmalz - German - Pilsner1 kg German - Pilsner 38 1.6 6.2%
16.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
160 g East Kent Goldings160 g East Kent Goldings Hops Pellet 5 Boil 80 min 27.6 80%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 10 min 0.07 20%
200 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
8.50 g Gypsum Water Agt Mash 1 hr.
12 g Table Salt Water Agt Mash 1 hr.
 
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:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 330 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70.1 27.7 42.8 65.4 51.9 264.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L 60 Infusion 67 °C 65 °C 60 min
65 L Fly Sparge 75 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 96.7 L. Suggest reducing initial water volume to 45.4 L and adding 51.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 58.93 L. Suggest reducing strike water volume to 34.77 L and adding 13.53 L sparge/top-off. 48.3
Strike water volume at mash thickness of 3 L/kg 48.3
Mash volume with grains 58.9
Grain absorption losses -16.1
Remaining sparge water volume (equipment estimates 65.4 L) 68.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 96.7 L) 100
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 90 L) 92
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 92 L) 90
Total: 117  
Equipment Profile Used: System Default
 
Notes

RECEPT SE V DELU

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  • Last Updated: 2024-10-20 07:46 UTC