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Belgian Stout

Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 136.4 liters
Post Boil Size: 126 liters
Pre Boil Gravity: 11.9 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 9575 calories (Per 20L)
Carbs: 821.9 g (Per 20L)

Created: Tuesday February 6th 2024

Original Gravity:

12.9 °P

Final Gravity:

2.3 °P

ABV (alternate):

5.8%

IBU (tinseth):

26.1

SRM (morey):

48.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16 kg	Castle Malting - Chateau Pilsen Malt16 kg Chateau Pilsen Malt	37	2	58.2%
3.25 kg	Castle Malting - Château Munich3.25 kg Château Munich	34	12.7	11.8%
2.15 kg	Weyermann - Roasted Barley2.15 kg Roasted Barley	29.9	432	7.8%
1.40 kg	Flaked Oats1.4 kg Flaked Oats	33	2.2	5.1%
1.20 kg	Castle Malting - Château Chocolat1.2 kg Château Chocolat	38	488.1	4.4%
1 kg	Weyermann - Special W1 kg Special W	33.6	115	3.6%
1 kg	Weyermann - Carafa Special Type III1 kg Carafa Special Type III	29.9	525	3.6%
0.50 kg	Flaked Barley0.5 kg Flaked Barley	32	2.2	1.8%
1 kg	Molasses1 kg Molasses	36	80	3.6%
27.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.03 kg	East Kent Goldings0.03 kg East Kent Goldings Hops	Pellet	5	First Wort	90 min	3.8	23.1%
0.06 kg	Magnum0.06 kg Magnum Hops	Pellet	15	Boil	90 min	20.71	46.2%
0.04 kg	East Kent Goldings0.04 kg East Kent Goldings Hops	Pellet	5	Boil	10 min	1.56	30.8%
0.13 kg / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.07 kg	East Kent Goldings (Pellet)	5.36	53.9%
0.06 kg	Magnum (Pellet) 0.06 kg Magnum (Pellet) Hops	20.71	46.2%
0.13 kg / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
97.25 L	Strike	70 °C	65 °C	10 min
97.25 L	Steeping	65 °C	65 °C	60 min
75 L	Sparge	78 °C	78 °C	120 min
Starting Mash Thickness: 3.67 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
10 g	Epsom Salt	Water Agt	Mash	1 hr.
13 g	Gypsum	Water Agt	Mash	1 hr.
10 g	Baking Soda	Water Agt	Mash	1 hr.
15.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	--
7.70 g	Epsom Salt (MgSO4)	Water Agt	Sparge	--
10 g	Gypsum	Water Agt	Sparge	--
7.70 g	Baking Soda	Water Agt	Sparge	--

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	240 Grams	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	17 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 541 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

BrewRO Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
67.1	7.3	72	136.8	80.7	92.4
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-02-11 10:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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