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2018-04 - KM Stout

188 calories 19.2 g 330 ml
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created Sunday November 26th 2017
1.061
1.015
6%
49.7
31.64
5.39
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 81.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 3.6%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 3.6%
0.13 kg Canadian - Honey Malt0.125 kg Honey Malt 37 25 2.3%
5.53 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Northern Brewer35 g Northern Brewer Hops Pellet 8.5 Boil 60 min 34.87 53.8%
30 g Northern Brewer30 g Northern Brewer Hops Pellet 8.5 Boil 15 min 14.83 46.2%
65 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22 L Infusion 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 0 min.
0.10 tsp Protofloc Fining Boil 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Göteborg Alelyckan - Sept 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 2 14 150 65 41
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewday using KM's Bulldog Brewer

Friday 9th November 2018

Mashed in at 66C with 22L. Mash pH at end of mash = 5.25. Sparged with about 8L of 55C water. Boiled for about an hour

OG = 1.062, pH = 5.16. Cooled to 20C and pitched 800 mL of a gen 1 WY1318 starter (pH = 3.8-3.9ish and tasted clean)

Wed 21st Nov - FG = 1.018, pH = 4.37. Kegged using CO2 transfer. 5.9% ABV

Initial tasting notes - too sour, too roast / acrid... hope it mellows out. Maybe worth a pastry addition too fatten it up / take off the edge

It might just be the roast character, but feels thin, needs more body, creaminess

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-21 22:00 UTC
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