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Arracstout

282 calories 32.5 g 330 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 282 calories (Per 330ml)
Carbs: 32.5 g (Per 330ml)
Created Thursday July 19th 2018
1.090
1.028
8.11%
27.28
48.41
5.28
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Finland - Pale Ale Malt5.5 kg Pale Ale Malt 36 2 69.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.3%
0.40 kg United Kingdom - Extra Dark Crystal 120L0.4 kg Extra Dark Crystal 120L 33 120 5.1%
0.40 kg American - Roasted Barley0.4 kg Roasted Barley 33 300 5.1%
0.20 kg American - Black Barley0.2 kg Black Barley 27 530 2.5%
0.40 kg German - Chocolate Rye0.4 kg Chocolate Rye 31 240 5.1%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 6.3%
7.9 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer10 g Northern Brewer Hops Pellet 7.8 Boil 60 min 8.35 10%
35 g Northern Brewer35 g Northern Brewer Hops Pellet 7.8 Boil 10 min 10.6 35%
55 g Northern Brewer55 g Northern Brewer Hops Leaf/Whole 7.8 Boil 5 min 8.33 55%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 68 °C 80 min
25 L Infusion 76 °C 10 min
Starting Mash Thickness: 5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml CaCl Water Agt Boil 1 hr.
1 g CaSO4 Water Agt Boil 1 hr.
500 g Lactose Other Boil 10 min.
1 g Table Salt Water Agt Boil 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Mats
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

1 bottle Dr Oetker Arracarom (20 ml för 10 liter)
Laktos tillsättes sista 10 i koket

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-21 15:09 UTC
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