Kjeller 5 Brannmannens Spesial Dry Stout 25 l Beer Recipe | BIAB Dry Stout | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Kjeller 5 Brannmannens Spesial Dry Stout 25 l

153 calories 14.8 g 330 ml
Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Kjeller 5
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Saturday September 19th 2015
1.050
1.011
5.1%
38.3
39.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg German - Pale Ale3.3 kg Pale Ale 39 2.3 52.5%
1.86 kg Flaked Barley1.86 kg Flaked Barley 32 2.2 29.6%
0.62 kg United Kingdom - Roasted Barley0.62 kg Roasted Barley 29 550 9.9%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 8%
6.28 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 6.5 Boil 60 min 34.55 76.9%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 6.5 Boil 10 min 3.76 23.1%
65 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss Fining Boil 15 min.
0.50 tsp Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
Nottingham/WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5 g sukker/l      
 
Notes

Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader i 4 dager, 20 grader i 10 dager.

Recipe Picture
Last Updated and Sharing
 
1,219
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-02 13:12 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top