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Dry Stout Belhaven Scottish Stout clone

152.43 calories 15.03 g 330 ml
Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 9.7 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: http://www.homebrewtalk.com/showthread.php?t=17017
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Friday March 11th 2016
11.5 °P
2.7 °P
4.71%
32.98
35.92
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 34.5%
0.25 kg United Kingdom - Roasted Barley0.25 kg Roasted Barley 29 550 8.6%
0.25 kg German - Chocolate Wheat0.25 kg Chocolate Wheat 31 413 8.6%
1.40 kg Liquid Malt Extract - Pilsen1.4 kg Liquid Malt Extract - Pilsen 35 2 48.3%
2.9 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Marynka12 g Marynka Hops Pellet 9.5 Boil 60 min 21.35 28.6%
10 g Styrian Goldings 201410 g Styrian Goldings 2014 Hops Pellet 3.6 Boil 60 min 6.74 23.8%
20 g Styrian Goldings 201420 g Styrian Goldings 2014 Hops Pellet 3.6 Boil 10 min 4.89 47.6%
42 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 L Temperature 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Roasted Oak Chips marinated in Scottish Whisky Spice Secondary 7 days
15 g Cofee beans Flavor Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 173 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Glucose       Amount: 8.6g/l (high)      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

0. make starter few days before, refrigerate before pitching, pour water from above yeast and add some wort to the jar.

  1. boil 18l concentrated wort
  2. chill overnight (no-chill brewing)
  3. place frementor in cooling bag, fill bag with bottels of ice
  4. read temperure and pitch yeast from starter at 20C
  5. control temperature to oscilate between 16 and 18 C
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-11 14:20 UTC
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