stoute droom Beer Recipe | BIAB American Porter | Brewer's Friend
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stoute droom

366 calories 30.4 g 300 ml
Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 366 calories (Per 300ml)
Carbs: 30.4 g (Per 300ml)
Created: Monday March 29th 2021
1.130
1.022
14.3%
124.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg United Kingdom - Maris Otter Pale4.75 kg Maris Otter Pale 38 3.75 59.4%
1.25 kg Munich1.25 kg Munich 37 6 15.6%
400 g American - Caramel / Crystal 80L400 g Caramel / Crystal 80L 33 80 5%
400 g Weyermann - Carahell400 g Carahell 34 10 5%
250 g Finland - Chocolate Malt250 g Chocolate Malt 31 338 3.1%
250 g Rolled Oats250 g Rolled Oats 33 2.2 3.1%
250 g Thomas Fawcett - Pale Chocolate Malt250 g Pale Chocolate Malt 32.2 230 3.1%
250 g Weyermann - Chocolate wheat250 g Chocolate wheat 0 400 3.1%
200 g Weyermann - Roasted Barley200 g Roasted Barley 29.9 432 2.5%
8,000 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Chinook50 g Chinook Hops Leaf/Whole 12 First Wort 60 min 122.3 55.6%
40 g Cascade40 g Cascade Hops Leaf/Whole 5.5 Boil 1 min 1.76 44.4%
90 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Strike 72.5 °C 65 °C 60 min
6 L -- -- --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 67.4 g       Temp: 22 °C       CO2 Level: 2.5 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
 
Notes

24H in front: 750g of CarafaSpecial type 3 in 1,5 liters of cold water.

Mash out to 75C

Ferment at 18-20C for 3 days, after that slowly up the temperature to 22-23C for 2 weeks.

(Recipe comes from the book 'Brew' by James Morton. Adjusted to a 10 liter recipe because the grain bill is insane.)

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  • Public: Yup, Shared
  • Last Updated: 2021-03-29 11:05 UTC
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