NEM Stout - Beer Recipe - Brewer's Friend

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NEM Stout

203 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Wednesday December 11th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Canadian - Pale 2-Row4.5 kg Pale 2-Row 36 1.75 65%
0.65 kg Canadian - Munich Dark0.65 kg Munich Dark 34 32 9.4%
0.22 kg American - Dark Chocolate0.22 kg Dark Chocolate 29 420 3.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.2%
0.50 kg United Kingdom - Black Patent0.5 kg Black Patent 27 525 7.2%
0.20 kg German - Carafa I0.2 kg Carafa I 32 340 2.9%
0.10 kg Red shed - Roasted Barley0.1 kg Roasted Barley 32 445 1.4%
0.25 kg Briess - Blackprinz Malt0.25 kg Blackprinz Malt 25 500 3.6%
6.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.7 Boil 60 min 39.3 100%
2 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
15l water with base malts (2 row and flaked oats)

Ph was 5.1 after adding cold mash water and base grain. Sparged cold mash with 4 liters cold water. 2 liters recirculated.

1/2 tsp chalk raised it to 5.65 try qtr tsp next time.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 75 °C 66 °C 60 min
Temperature 68 °C 76 °C 20 min
9 L Sparge 76 °C 100 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.8
Mash volume with grains 25.3
Grain absorption losses -6.9
Remaining sparge water volume 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 22 L) 21
Estimated amount in fermentor 21
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

1.056 og

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  • Public: Yup, Shared
  • Last Updated: 2019-12-14 18:25 UTC