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Nutella Staut

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday February 29th 2020
1.051
1.013
5.0%
38.5
34.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 40.2%
2 kg German - Vienna2 kg Vienna 37 4 40.2%
300 g Flaked Oats300 g Flaked Oats 33 2.2 6%
247 g German - CaraAroma247 g CaraAroma 34 130 5%
213 g German - Carafa II213 g Carafa II 32 425 4.3%
213 g United Kingdom - Roasted Barley213 g Roasted Barley 29 550 4.3%
4,973 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Pellet 13 Boil 60 min 34.01 66.7%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 30 min 4.52 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g rum Flavor Bottling 0 min.
 
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:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 103 g       Temp: 15 °C       CO2 Level: 2 Volumes
 
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
18 L Strike 55 °C 52 °C 10 min
Temperature 52 °C 62 °C 30 min
Temperature 62 °C 72 °C 30 min
Temperature 72 °C 76 °C 5 min
13 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.85 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.9 L/kg 19.1
Mash volume with grains 22.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 13.6 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

50g hazelnuts and 50g cocoa beans cut in big chunks and baked. Then put in 300g spice rum for 10 days.
The rum is then added when bottling with 100g Grade A Maple syrup.

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  • Last Updated: 2020-02-29 23:05 UTC