Frank's stout - Beer Recipe - Brewer's Friend

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Frank's stout

143 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Saturday March 21st 2020
1.047
1.010
4.9%
32.1
39.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Gambrinus - Pale Malt1.2 kg Pale Malt 37.3 2.1 24%
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 30%
1 kg Briess - Carapils Malt1 kg Carapils Malt 34.5 1.5 20%
0.20 kg Briess - Caramel Malt - 40L0.2 kg Caramel Malt - 40L 35.4 40 4%
0.40 kg Weyermann - Roasted Barley0.4 kg Roasted Barley 29.9 432 8%
0.20 kg Weyermann - Carafa I0.2 kg Carafa I 32 340 4%
0.10 kg Weyermann - Carafa III0.1 kg Carafa III 32 525 2%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 8%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Chief Hops - Fuggle UK28 g Fuggle UK Hops Pellet 4.3 Boil 50 min 14.82 50%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 50 min 17.23 50%
56 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: turbinado       Amount: 113.1 g       Temp: 22 °C       CO2 Level: 2.1 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Strike 74 °C 65 °C 60 min
12 L Batch Sparge -- 78 °C --
12 L Batch Sparge -- 78 °C --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.5
Mash volume with grains 16.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.4 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 33.9  
Equipment Profile Used: System Default
"Frank's stout" Dry Stout beer recipe by Hugues_Larouche. All Grain, ABV 4.93%, IBU 32.06, SRM 39.41, Fermentables: (Pale Malt, Maris Otter Pale, Carapils Malt, Caramel Malt - 40L, Roasted Barley, Carafa I, Carafa III, Flaked Oats) Hops: (Fuggle UK, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2020-07-22 13:22 UTC